Responsibilities:

• Supervise and coordinate the activities of kitchen staff, including cooks, prep cooks, and kitchen helpers, to maintain a smooth and efficient workflow.
• Menu planning, recipe development, and food costing, ensuring that menu items are innovative, appealing, and profitable.
• Monitor food production processes, including cooking, plating, and garnishing, to ensure adherence to recipes, portion sizes, and presentation standards.
• Train and mentor kitchen staff, providing guidance on culinary techniques, safety procedures, and sanitation practices to maintain a safe and hygienic work environment.
• Assist in inventory management, including ordering, receiving, and storing food and supplies, to minimize waste and control costs.
• Collaborate with other departments, including food and beverage, catering, and events, to coordinate kitchen operations and meet guest expectations.
• Assist in maintaining kitchen equipment, appliances, and facilities, ensuring they are clean, functional, and well-maintained.
• Knowledge of food safety and sanitation standards, with a commitment to maintaining a clean and hygienic kitchen environment.
• Ability to work effectively under pressure in a fast-paced kitchen environment.
• Strong communication and interpersonal skills, with the ability to collaborate effectively with kitchen staff and other departments.
• Flexibility to work evenings, weekends, and holidays as required.