• (Staff Management)- Supervise chefs, cooks and other kitchen staff to ensure smooth operations.
• (Food Preparation and Quality Control)- Monitor food preparation, ensure dishes meet quality standards, and maintain consistency in presentation.
• (Inventory and Supply Management)- Track inventory levels, minimize waste.
• (Operations Oversight)- Address operational issues, resolve conflicts, and ensure the kitchen runs efficiently. Especially during high-demand periods.
Skills and Qualifications:
1.) Culinary Experience
2.) ServeSafe Certified
3.) Strong Leadership and Organization Skills
4.) Knowledge Of Health and Safety Regulations
Principals only. Recruiters, please don't contact this job poster.