Reports to: Executive Chef

1. Menu Creation & Planning:

   • Follow the recipes and dishes created by the Executive Chef.
   • Support the Executive Chef with the creation of new dishes.
   • Maintain consistent quality and presentation of dishes.

2. Kitchen Management:

   • Oversee daily kitchen operations, ensuring smooth and efficient functioning.
   • Manage kitchen staff, including hiring, training, and performance evaluations.
   • Create and maintain kitchen schedules to ensure adequate staffing levels.

3. Food Preparation & Quality Control:

   • Ensure all dishes are prepared according to the restaurant's standards.
   • Monitor food quality and taste, making adjustments as necessary.
   • Implement and maintain food safety and hygiene standards (e.g., proper food storage, sanitation procedures).

4. Budgeting & Cost Control:

   • Control food costs, manage inventory, and ensure efficient use of ingredients.
   • Analyze financial reports to optimize food cost percentage and wastage.

5. Staff Training & Development:

   • Train new staff and provide ongoing development to the kitchen team.
   • Implement training materials and workshops for cooking techniques and food safety.
   • Foster a positive work environment and encourage teamwork.

6. Collaboration & Communication:

   • Work closely with front-of-house staff to ensure a seamless customer experience.
   • Ensure clear communication between the kitchen and dining room regarding orders, special requests, or dietary restrictions.
   • Provide support and guidance to sous chefs and junior chefs.

7. Health & Safety Compliance:

   • Enforce kitchen safety regulations, maintaining a clean and safe work environment.
   • Ensure all health and safety regulations are followed.

• Culinary Degree (or equivalent): Formal education in culinary arts is preferred, though significant experience may suffice.
• Leadership Skills: Strong managerial and team leadership abilities to guide a diverse kitchen staff.
• Time Management & Organization: Excellent organizational skills to handle multiple tasks and priorities simultaneously.
• Knowledge of Food Safety & Sanitation: In-depth understanding of food safety regulations and best practices.
• Communication Skills: Strong verbal communication skills for interacting with staff, suppliers, and customers.

• Hours: Good working life balance, working in the weekends or evenings will be required. Mostly morning shifts with occasional evenings depending on events.
• Work Environment: Fast-paced kitchen environment.

Reports to: Executive Chef

1. Menu Creation & Planning:

   • Follow the recipes and dishes created by the Executive Chef.
   • Support the Executive Chef with the creation of new dishes.
   • Maintain consistent quality and presentation of dishes.

2. Kitchen Management:

   • Oversee daily kitchen operations, ensuring smooth and efficient functioning.
   • Manage kitchen staff, including hiring, training, and performance evaluations.
   • Create and maintain kitchen schedules to ensure adequate staffing levels.

3. Food Preparation & Quality Control:

   • Ensure all dishes are prepared according to the restaurant's standards.
   • Monitor food quality and taste, making adjustments as necessary.
   • Implement and maintain food safety and hygiene standards (e.g., proper food storage, sanitation procedures).

4. Budgeting & Cost Control:

   • Control food costs, manage inventory, and ensure efficient use of ingredients.
   • Analyze financial reports to optimize food cost percentage and wastage.

5. Staff Training & Development:

   • Train new staff and provide ongoing development to the kitchen team.
   • Implement training materials and workshops for cooking techniques and food safety.
   • Foster a positive work environment and encourage teamwork.

6. Collaboration & Communication:

   • Work closely with front-of-house staff to ensure a seamless customer experience.
   • Ensure clear communication between the kitchen and dining room regarding orders, special requests, or dietary restrictions.
   • Provide support and guidance to sous chefs and junior chefs.

7. Health & Safety Compliance:

   • Enforce kitchen safety regulations, maintaining a clean and safe work environment.
   • Ensure all health and safety regulations are followed.

• Culinary Degree (or equivalent): Formal education in culinary arts is preferred, though significant experience may suffice.
• Leadership Skills: Strong managerial and team leadership abilities to guide a diverse kitchen staff.
• Time Management & Organization: Excellent organizational skills to handle multiple tasks and priorities simultaneously.
• Knowledge of Food Safety & Sanitation: In-depth understanding of food safety regulations and best practices.
• Communication Skills: Strong verbal communication skills for interacting with staff, suppliers, and customers.

• Hours: Good working life balance, working in the weekends or evenings will be required. Mostly morning shifts with occasional evenings depending on events.
• Work Environment: Fast-paced kitchen environment.