Key Responsibilities:

Inventory Management:

Monitoring stock levels, ordering supplies, and managing inventory to minimize waste.

Ensuring Safety and Hygiene:

Maintaining a clean and organized kitchen, adhering to food safety regulations and best practices.

Operational Efficiency:

Coordinating workflow in the kitchen, ensuring timely and efficient service.

Supervision and Training:

Managing and training kitchen staff, ensuring adherence to safety and quality standards.

Food Preparation:

Assisting in the preparation of dishes, ensuring consistency and high quality.

Skills and Qualifications:

Strong Culinary Skills:

Expertise in various cooking techniques and styles, with a solid understanding of food safety and hygiene.

Leadership and Management:

Ability to supervise and motivate kitchen staff, delegate tasks effectively.

Communication and Interpersonal Skills:

Ability to communicate clearly with kitchen staff, management, and potentially with front-of-house staff.

Organizational Skills:

Ability to manage multiple tasks simultaneously, prioritize effectively, and maintain a clean and organized workspace.

Problem-Solving and Decision-Making:

Ability to quickly assess and resolve issues that arise in the kitchen, adapting to unexpected situations.

Education and Experience:

A degree or diploma in culinary arts is preferred, along with relevant experience in a professional kitchen. Holds Person-In-Charge (PIC) Certification in Food Protection and a ServSafe Manager Certificate.