Job DescriptionOversees daily kitchen operations, including staff management, inventory control, food preparation, and adherence to safety standards. They ensure high-quality food service, manage kitchen staff schedules, and collaborate with front-of-house teams to optimize overall restaurant performance.
Culinary arts degree or equivalent experience
- 1-3 years in a supervisory or management position
3-5 years in kitchen roles- Experience in high-volume or fine dining settings preferred
Strong leadership and team management
- Excellent organizational and multitasking abilities
Knowledge of food safety, sanitation, and health regulations- Proficiency in inventory management and cost control
Ability to create a positive and productive work environment
- Proficiency with kitchen equipment and technology
Ability to handle administrative tasks (scheduling, budgeting, ordering)
Job Types: Full-time, Permanent
Benefits:- Opportunities for promotion
Schedule: Day shift
Supplemental Pay:
* 13th month salary
