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Job Description
Oversee all aspects of the kitchen, from food preparation to staff management
Responsibilities
- Oversee all aspects of the kitchen, from food preparation to staff management
- Develop and implement menus that meet the needs of the restaurant’s guests
- Create and maintain a positive and productive work environment
- Train and supervise kitchen staff
- Ensure compliance with all health and safety regulations
- Purchase and manage food inventory
- Represent the restaurant at industry events
- Assist the Manager in developing and implementing the growth strategy of the business
- Train new employees on company policies, procedures, and expectations
- Resolve customer complaints promptly and professionally
- Prepare weekly financial reports for directors, including analyzing revenue, expenses, and profitability
- Establish and maintain high standards of food preparation, sanitation, and cleanliness
- Create work schedules and organize staff shifts to ensure adequate coverage and efficiency
- Ensure strict adherence to food safety regulations
- Establish budgets for each department and monitor expenses
- Assist the Manager in carrying out managerial functions, such as terminations, hiring, and promotions of staff members
- Perform other duties as assigned by the Manager
Qualification
- Minimum Bachelor’s Degree in any field
- Bachelor’s degree in hospitality management or a related field
- Minimum of 2 years of experience as a chef
- Proven experience in a supervisory or Management role
- Strong understanding of hospitality operations and procedures
- Food safety certification
- Knowledge of various cooking techniques and cuisines
- Ability to work under pressure and meet deadlines
- Willing to relocate or live onsite
- Strong understanding of accounting and inventory practices
- Problem solving skills
Location:
Apply: Interested and qualified candidates should send their updated CV to: krconsultinglimited@outlook.com using “Head Chef” as the subject of the mail.
