Job Description

Key Responsibilities:

• Operational Management: Oversee all aspects of kitchen operations, including inventory, ordering, scheduling, and workflow to ensure efficiency and quality.
• Menu Execution: Collaborate with the Head Chef to ensure consistent preparation and presentation of all menu items.
• Cost Control: Manage food costs and budgets effectively by monitoring waste, portion control, and supplier relationships.
• Staff Leadership: Recruit, train, and mentor kitchen staff, fostering a collaborative and professional work environment.
• Compliance and Standards: Ensure compliance with health, safety, and hygiene standards in line with regulatory requirements.
• Quality Assurance: Maintain the highest standards of food quality, flavor, and presentation.
• Problem Solving: Address and resolve any operational or staffing challenges swiftly and effectively.
• Inventory Management: Conduct regular stock checks and ensure adequate supply levels for smooth service.

Key Requirements:

• Experience: At least 3 years of experience as a Kitchen Manager or Senior Chef in a boutique hotel or upscale dining environment.
• Leadership Skills: Proven ability to lead and manage a diverse kitchen team with professionalism and efficiency.
• Financial Acumen: Experience managing budgets, food costs, and profit margins.
• Culinary Knowledge: Strong culinary skills and knowledge of current food trends, ingredients, and preparation techniques.
• Education: Diploma or degree in Culinary Arts or Hospitality Management is preferred.
• Attention to Detail: Meticulous approach to kitchen organization and quality control.
• Communication: Excellent communication skills with the ability to liaise effectively with the front-of-house team.
• Adaptability: Ability to thrive in a fast-paced, high-pressure environment.

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