DUTIES AND RESPONSIBILITIES

• Ensure all food is prepared as per food preparation requirements
• Ensure meals are produced on time, and sufficient quantities are available for the various areas
• Maintain stock levels of all kitchen supplies
• Present daily menu to the kitchen staffs
• Be available for functions as they arise to ensure that the food is prepared and served as required
• Oversee and supervise all kitchen staff
• Ensure all staff are aware of their duties and what is expected of them
• Teach new staff skills they require to perform their roles to the required standard
• Delegate duties to kitchen staff as per the menu requirements
• Oversee and monitor the work of kitchen staff to ensure all tasks are done as required
• Give staff feedback on their performance to enable staff development
• Ensure any staffing issues are resolved fairly and quickly
• Ensure wastage is minimized by careful supervision of food preparation methods
• Ensure proper hygienic storage methods are utilized to prevent food loss
• Manage kitchen stocks; oversee the ordering and control of stock levels

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma in Culinary Art or relevant field.
• 2 years plus relevant experience in a very busy restaurant
• Strong knowledge of cooking techniques, ingredients, and food safety practices.
• Excellent leadership and team management skills.
• Ability to work under pressure and in a fast-paced environment.
• Creative with a passion for culinary arts and innovation.