• Oversee kitchen operations and manage food preparation to ensure high-quality standards.
• Create and develop new recipes that enhance the restaurant's menu.
• Supervise and train kitchen staff in food safety and cooking techniques.
• Manage inventory and procurement of kitchen supplies and ingredients.
• Ensure compliance with health and safety regulations.

Requirements

• Educational Qualifications: Bachelor’s degree in Culinary Arts or related field.
• Experience Level: 2–5 years of culinary experience, with a focus on kitchen management.
• Skills and Competencies: Strong leadership, organization, and communication skills.
• Responsibilities and Duties: Proven ability to develop menu items and manage kitchen staff.
• Working Conditions: Ability to work in a fast-paced environment, including evenings and weekends.
• Qualities and Traits: Passion for food, creativity, and attention to detail.