Job Description

• Menu Planning: Designing menus that are both innovative and meet customer expectations, considering seasonal availability, cost, and kitchen capabilities.
• Recipe Development: Creating and refining recipes to maintain consistency and quality in dishes.
• Kitchen Management: Overseeing all aspects of the kitchen, including staffing, scheduling, and training of kitchen personnel.
• Food Preparation: Ensuring that food preparation meets quality standards and health regulations.
• Inventory Control: Managing inventory levels and ordering supplies to minimize waste and ensure kitchen efficiency.
• Quality Control: Monitoring the taste, presentation, and portion size of dishes before they are served.
• Health and Safety Compliance: Ensuring that the kitchen meets all health and safety regulations and standards.
• Cost Control: Monitoring food and labor costs to maintain profitability without sacrificing quality.
• Staff Supervision: Supervising and motivating kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Collaboration: Working closely with restaurant management, suppliers, and front-of-house staff to coordinate kitchen activities and ensure a smooth flow of service.
• Problem Solving: Handling any kitchen-related issues that may arise during service or with food quality.
• Creativity and Innovation: Bringing creativity and innovation to the menu and kitchen operations to keep the offerings fresh and appealing to customers.
• Customer Interaction: Occasionally interacting with customers to gather feedback and ensure satisfaction with their dining experience.
• Training and Development: Developing training programs for kitchen staff to enhance their skills and ensure consistency in food preparation.
• Adaptability: Being able to adapt to changing circumstances, such as special events or dietary restrictions, while maintaining high standards

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