Description

• Supervise and coordinate kitchen staff in food preparation and cooking activities.
• Manage inventory and ensure stock levels are maintained efficiently.
• Ensure adherence to food safety and sanitation regulations.
• Develop and execute menus in collaboration with executive chefs and kitchen teams.
• Train and mentor kitchen staff to enhance skills and efficiency.

Requirements

• Educational Qualifications: Diploma in Culinary Arts or relevant field
• Experience Level: 3-5 years of experience in a supervisory role within a kitchen environment
• Skills and Competencies: Strong leadership and team coordination skills
• Responsibilities and Duties: Proven ability to manage kitchen operations and staff
• Working Conditions: Fast-paced kitchen environment with the ability to handle stress
• Qualities and Traits: Excellent communication and interpersonal skills