Job Detail

Key Responsibilities:

Menu Planning and Development

- Design and develop menus in accordance with the organization’s concept and standards

- Regularly update menu offerings to enhance customer satisfaction

Kitchen Operations Management

- Supervise daily kitchen operations to ensure efficiency and productivity

- Ensure all food preparation meets established quality standards

Staff Management and Training

- Lead, train, and manage kitchen staff

- Schedule staff shifts and ensure adequate staffing levels

Cost Control and Budgeting

- Monitor food costs and control expenses within budget

- Manage inventory and minimize waste

Quality Control and Food Safety

- Ensure compliance with food safety and hygiene regulations

- Conduct regular inspections of kitchen operations and food quality

Procurement and Inventory Management

- Oversee purchasing of food supplies and kitchen equipment

- Maintain proper stock levels and storage standards

Coordination and Communication

- Coordinate with other departments to ensure smooth operations

- Respond to customer feedback and implement improvements