Description

• Create and design innovative menus that align with current food trends.
• Oversee kitchen operations, ensuring quality and consistency in food preparation.
• Manage and train kitchen staff, fostering a collaborative and efficient work environment.
• Maintain inventory, ordering ingredients as needed to ensure smooth operations.
• Ensure compliance with food safety regulations and maintain cleanliness in the kitchen.

Requirements

• Educational Qualifications: Bachelor’s degree in Culinary Arts or a related field.
• Experience Level: 5–8 years of professional cooking experience.
• Skills and Competencies: Strong leadership abilities and excellent culinary skills.
• Responsibilities and Duties: Ability to work under pressure and manage multiple tasks.
• Working Conditions: Ability to work in a fast-paced environment with potential for long hours.
• Qualities and Traits: Strong attention to detail and creativity in food presentation.