Oversee daily operations of the kitchen, ensuring the highest quality of food production and customer service. Your leadership skills will be crucial in managing kitchen staff, coordinating food preparation, and maintaining a safe and efficient work environment.
Responsibilities
- Manage kitchen staff and delegate tasks effectively
- Oversee food production processes to maintain quality standards
- Coordinate events, ensuring timely delivery of services
- Train and mentor kitchen staff on food preparation techniques and safety procedures
- Maintain inventory levels and order supplies as needed
- Ensure compliance with health and safety regulations in the kitchen
- Collaborate with restaurant management to develop menus and specials
Skills
- Proven experience in kitchen management within the food industry
- Strong leadership abilities to motivate and guide kitchen staff
- Excellent knowledge of fine dining and event operations
- Proficiency in food production techniques and kitchen equipment usage
- Exceptional customer service skills to address guest concerns effectively
Expected hours: 30 – 40 per week
Shift:
Day shift
Evening shift
