Key Responsibilities:

1. Plan, prepare, and oversee the preparation of high-quality food according to the menu and company standards.

2. Lead, supervise, and coordinate the kitchen team to ensure smooth daily operations.

3. Maintain consistent food quality, taste, presentation, and portion control.

4. Develop menus, recipes, and daily specials based on business requirements and customer preferences.

5. Manage food inventory, stock levels, purchasing, and minimize food waste.

6. Ensure strict compliance with food safety, hygiene, and kitchen sanitation standards.

7. Train and guide kitchen staff to improve their skills, performance, and productivity.

8. Monitor kitchen equipment and ensure proper use, cleaning, and maintenance.

9. Manage kitchen operations effectively during busy periods and ensure timely food service.

10. Coordinate with management and other departments regarding kitchen requirements, staffing, and operational matters.

    Note:

    Duty Hour: 10 Hours

    Working Days: 6 days a week