An experienced chef, with the knowledge to open a new restauran.
Expected to manage the kitchen, food preparation, and presentation.
They also need to ensure the restaurant operates smoothly and efficiently from Back of House perspective.
Responsibilities will be as follows
Manage kitchen staff: Lead and motivate the kitchen team
Create menus: Develop new recipes and ensure dishes are visually appealing.
Maintain food safety: Follow health and sanitation laws and ensure cooking procedures are safe
Control costs: Monitor equipment quality and order new supplies as needed
Communicate: Convey ideas, changes, and feedback to the kitchen team and restaurant management
Optimize kitchen processes: Stay up to date with culinary trends and optimize kitchen processes
Skills and experience
Understanding of health and sanitation laws
Applied wine and beverage knowledge (not required but beneficial)
Previous kitchen management experience
Outstanding communication and leadership skills
Ability to thrive under pressure
Other considerations
Chefs should be able to balance creativity with the business needs of the restaurant.
Chefs should be able to divide responsibilities and monitor progress.
