Core responsibilities

Menu and recipe development: Create new dishes, develop recipes, and plan menus to keep offerings fresh and appealing.

Kitchen management: Oversee all kitchen operations, including food preparation, cooking, and presentation, to ensure smooth and timely service.

Staff management: Hire, train, and supervise kitchen staff, delegating tasks and providing guidance and instruction.

Inventory and cost control: Manage food stock, inspect deliveries, and order supplies to control food costs and minimize waste.

Food safety and hygiene: Ensure the kitchen is clean and sanitary, and that all staff adhere to health and safety regulations.

Equipment maintenance: Inspect, maintain, and order cooking equipment and supplies as needed.

Additional duties

Customer interaction: May meet with customers to discuss special menus for events like weddings or banquets.

Quality control: Ensure all dishes are cooked correc...