Responsibilities

Ensuring that all food is of excellent quality and served in a timely manner.
Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
Overseeing all kitchen operations.
Coordinating kitchen staff, and assisting them as required.
Training staff to prepare and cook all menu items
Taking stock of ingredients and equipment, and placing orders to replenish stock.
Creating new recipes to keep menu the fresh.
Keeping up to date with industry trends.
Ensure compliance with health and safety regulations within the kitchen area.
Receiving feedback and making improvements where necessary.

Competency & Technical Skill Requirements

Culinary School Degree/Diploma.
Past experience as a working chef.
Advanced knowledge of the culinary arts.
Familiarity with sanitation regulations
Perfectionism in sanitation and quality control.
Expert multitasking ability.
Great leadership and interpersonal skills.
Exemplary work ethic in a high-pressure environment.