• Lead and supervise all kitchen operations to ensure efficient daily service.
• Ensure recipe adherence, food quality, and consistency across all menu items.
• Manage food cost, stock control, wastage, and kitchen inventory to achieve company targets.
• Implement and enforce HACCP, hygiene, and food safety standards.
• Train, coach, and develop kitchen staff to improve performance and technical competence.
• Plan kitchen schedules, monitor productivity, and coordinate service during peak hours.
• Work closely with management on menu development, promotions, and business growth initiatives.

Key Roles:

• Diploma or Degree in Culinary Arts, Food Production, Hospitality Management, or a related field.
• Minimum of 5 years’ experience in a busy commercial kitchen, with at least 2 years in a leadership role. HACCP and Food Safety certification will be an added advantage. Strong knowledge of food cost, kitchen operations, inventory management, recipe standardization, and stock control.
• Strong leadership, people management, communication, and problem-solving skills.