About the Role
You'll be the conductor of our culinary symphony, ensuring that every dish that leaves the kitchen is a masterpiece. Your culinary expertise and leadership skills will set the tone for an exceptional dining experience.
Key Responsibilities:
- Kitchen Operations: Oversee the day-to-day operations of the kitchen, including food preparation, quality control, and plating.
- Team Leadership: Lead and inspire the kitchen staff, fostering a collaborative and efficient work environment.
- Menu Development: Collaborate with the executive chef to create and refine menus, ensuring culinary creativity and guest satisfaction.
- Quality Control: Maintain high standards of food quality, presentation, and consistency.
- Inventory Management: Manage inventory, order supplies, and control food costs.
- Health and Safety: Ensure compliance with health and safety regulations and maintain a clean and organized kitchen.
- Guest Interaction: Interact with guests to ensure their culinary preferences and dietary restrictions are met.
- Training and Development: Train and mentor kitchen staff to enhance their culinary skills and knowledge.
Requirements:
- Culinary degree or equivalent experience.
- Proven culinary expertise and experience in a kitchen management role.
- Strong leadership and team-building skills.
- Exceptional organizational and multitasking abilities.
- Knowledge of health and safety regulations.
- Passion for culinary creativity and innovation.
Needed Certifications
Basset Certification and Food Handlers Certification