Description

Responsibilities

• Assist in the development and execution of seasonal menus that reflect current culinary trends.
• Supervise daily kitchen operations, ensuring quality food preparation and presentation.
• Maintain food safety and hygiene standards in accordance with local regulations.
• Train, mentor, and manage kitchen staff to ensure high performance and team cohesion.
• Conduct regular inventory management and cost control to maintain budget compliance.
• Collaborate with the Head Chef in organizing and catering special events.
• Stay updated on nutrition knowledge and integrate it into menu offerings when appropriate.
• Assist in establishing and maintaining positive relationships with suppliers and vendors.

Requirements

• Minimum of 6 years of experience in a high-volume kitchen environment, with at least 2 years in a supervisory role.
• Strong culinary arts skills with a focus on fine dining and premium food offerings.
• Proven experience in menu development and execution, with an understanding of culinary trends.
• Excellent leadership and team management skills, with the ability to inspire and motivate the kitchen team.
• In-depth knowledge of food safety and sanitation practices.
• Strong organizational skills, particularly in inventory management and cost control.
• Ability to work flexible hours, including evenings, weekends, and holidays as needed.
• A passion for food, creativity, and a commitment to excellence.