Job Description
Roles & Responsibilities
- Craft innovative and seasonal menus that reflect the culinary vision and seasonal availability of fresh ingredients.
- Supervise and train kitchen staff to ensure high standards of food preparation, presentation, and hygiene are consistently met.
- Manage inventory and ordering of kitchen supplies to prevent shortages while minimizing waste and controlling costs.
- Oversee food safety protocols and sanitation practices, ensuring compliance with local health regulations.
Desired Candidate Profile
- Culinary degree or equivalent from a recognized institution, showcasing foundational cooking techniques and theories.
- Minimum of 5 years of experience in a fast-paced kitchen environment, demonstrating growth and expertise.
- Certification in food safety and sanitation practices, ensuring a commitment to health standards.
- Proven track record in menu development and cost management, highlighting creative and financial acumen.