Job Description
Job Responsibilities
- Lead and oversee the daily operations of the restaurant kitchen
- Prepare and cook a wide range of food items according to established recipes and quality standards
- Develop, standardise, and improve recipes, food preparation methods, and portion control procedures
- Supervise kitchen staff, assign daily duties, and ensure efficient kitchen workflow
- Train and mentor kitchen staff on food preparation techniques, hygiene practices, and operational procedures
- Monitor food quality, freshness, consistency, and presentation to ensure customer satisfaction
- Manage kitchen inventory, ingredient procurement, stock rotation, and inventory control
- Ensure compliance with all food hygiene, food safety, workplace safety, and regulatory requirements
- Minimise food wastage while maintaining food cost control and operational efficiency
- Assist management in kitchen planning, manpower scheduling,...
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