Chef Manager

Key Responsibilities :

• Kitchen Management : Oversee daily kitchen operations, ensuring food quality, cleanliness, and safety standards are consistently met.
• Staff Leadership & Development : Lead, train, and motivate kitchen staff, fostering a positive work environment and encouraging professional growth.
• Menu Planning & Development : Collaborate with the culinary team to create, plan, and adjust menus based on seasonal ingredients, dietary needs, and customer preferences.
• Inventory & Ordering : Manage kitchen inventory, ensure stock levels are maintained, and order food and supplies as needed. Monitor waste and control food costs.
• Quality Control : Ensure all food preparation meets health and safety standards, and quality guidelines are consistently followed.
• Customer Satisfaction : Ensure that food presentation, taste, and portion sizes meet or exceed expectations. Address customer feedback in a timely and professional manner.
• Budget Management : Assist in creating and managing kitchen budgets, track expenses, and implement cost-saving measures without compromising quality.
• Health & Safety Compliance : Maintain high standards of food hygiene and workplace safety, ensuring all health and safety regulations are followed.
• Collaboration : Work closely with front-of-house management to ensure smooth communication and efficient service.

Requirements :

Preferred Qualifications :