- Responsibilities:
- Kitchen Leadership:Supervise and lead kitchen staff , ensuring smooth operations and adherence to high culinary standards.
- Food Preparation and Cooking:Oversee the timely and high-quality preparation and cooking of dishes according to established recipes.
- Staff Management:Provide guidance and support to kitchen staff, ensuring teamwork and efficient workflow.
- Punctuality and Grooming Standards:Set an example by reporting for duty punctually with a presentable and neatly groomed appearance.
- Cleanliness and Organization:Maintain impeccable cleanliness and organization in the kitchen, adhering to health and safety standards.
- Menu Knowledge and Innovation:Demonstrate a comprehensive understanding of the menu and contribute to its improvement and innovation.
- Stock Control:Monitor and manage food stock levels, initiate orders, and minimize waste.
- Customer Satisfaction:Ensure that all dishes leaving the kitchen meet quality standards to guarantee customer satisfaction.
- Adaptability:Be adaptable to work on public holidays and during night shifts as required.
- Compliance and Safety:Ensure strict compliance with health and safety regulations, especially during night shifts.
- Problem Solving:Address and resolve any kitchen-related issues that may arise during the shift.
- Reporting and Communication:Provide timely and accurate reports to higher management and communicate effectively with the team.
- Training and Development:Train new kitchen staff and conduct ongoing skill development sessions.
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