About the job
- Menu Planning and Execution: Design and implement menus that reflect the culinary style and preferences of our customers. Supervise food preparation and presentation to guarantee outstanding quality while managing waste and portion control effectively.
- Employee Management: Recruit, train, and oversee kitchen staff, including chefs, cooks, and front-of-house teams. Provide ongoing support, coaching, and performance evaluations to enhance team productivity.
- Inventory and Cost Control: Monitor and manage stock levels with a strategic approach to procurement, ensuring cost efficiency.
- Customer Relations: Engage with customers to ascertain their specific catering needs and preferences, maintaining open communication to address any inquiries or concerns. Consistently seek feedback to enhance service quality.
- Health and Safety Compliance: Collaborate with the head chef to uphold health and safety regulations and food safety standards. Cultivate a culture of safety within the kitchen environment.
- Budget and Financial Management: Develop and manage kitchen budgets, analyze financial performance, and implement cost-saving measures without compromising service excellence.
- Menu Development and Innovation: Stay abreast of culinary trends and incorporate fresh ideas into the menu offerings.
- Compliance and Documentation: Maintain precise records of inventory, orders, and food preparation processes while ensuring adherence to all regulatory requirements.

