Job Description

Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work

Ensure personal cleanliness and proper deportment of all team members

Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage

Discuss with the Executive Chef and recommends menu price adjustments

Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out

Assist in the development and implementation of new menu items and seasonal specials

Oversee and coordinate food preparation and cooking activities in the kitchen

Maintain high standards of food hygiene and safety, ensuring compliance with all relevant regulations

Train and mentor junior kitchen staff, fostering a positive and productive work environment

Manage inventory levels and place orders for ingredients and supplies as needed

Assist in creating and maintaining recipe books and standard operating procedures

Participate in menu planning and costing to ensure profitability

Step in for the Executive Chef in their absence, assuming full responsibility for kitchen operations

Collaborate with front-of-house staff to ensure smooth service and address any customer feedback or concerns

Contribute to the overall success of the restaurant by maintaining high-quality standards and fostering a culture of excellence

Additional Information

Minimum Primary school education

Additional certification(s) from a reputable Culinary school will be an advantage

Minimum 3 years of relevant experience in a similar capacity

Good reading, writing and oral proficiency in English language

Ability to speak other languages and basic understanding of local languages will be an advantage