Description

• Lead and manage the kitchen team to deliver high-quality cuisine.
• Create innovative menus that attract and satisfy guests.
• Ensure compliance with food safety and hygiene standards.
• Oversee inventory management and control food costs.
• Train and mentor junior kitchen staff to enhance their skills.

Requirements

• Educational Qualifications: Diploma in Culinary Arts or related field
• Experience Level: 2–5 years of relevant kitchen experience
• Skills and Competencies: Strong leadership and teamwork skills
• Skills and Competencies: Excellent communication skills
• Skills and Competencies: Proficient in inventory and operations management
• Qualities and Traits: Attention to detail and commitment to quality control