Summary: Oversee kitchen operations, ensuring quality menu design, efficient food preparation, staff leadership, inventory management, and strict adherence to health and safety. Highlights: 1. Design and produce quality menus aligned with brand standards. 2. Lead, mentor, and manage kitchen staff effectively. 3. Manage inventory, budgeting, and supplier relationships. Responsibilities Design and produce a menu of quality whilst still conforming to the standards and brand of the company. Effectively working under pressure and managing a team without impacting the quality of product. Arrange for maintenance and service for any faults or potential safety hazards within the kitchen. Lead, mentor and manage kitchen staff, fostering a collaborative and high-performance environment. Control and direct the food preparation process and any other related activities. Manage inventory, budgeting, and supplier relationships effectively. Ensuring all health & safety regulations are complied.
Trademe · HR
Trademe · HR
