Job Summary

You will lead kitchen operations to deliver high-quality, fresh dishes promptly while driving innovation through recipe design and menu planning. Collaborate with your team to uphold hygiene standards, optimise staffing, and enhance customer satisfaction.

Responsibilities

• Ensure timely preparation and delivery of fresh, high-quality dishes to meet service standards
• Coordinate and assign tasks to cooks to optimise kitchen workflow and efficiency
• Implement and monitor hygiene policies, conducting regular equipment cleanliness inspections to maintain safety standards
• Design innovative recipes, plan menus, and select appealing plate presentations to enhance customer experience
• Review and adjust staffing levels to align with service demands, operational efficiency, and financial goals
• Hire, train, and develop kitchen staff including cooks, food preparation workers, and dishwashers to build a skilled team
• Perform administrative duties including inventory management, stocktaking of food and equipment supplies, and processing purchase orders
• Set, communicate, and monitor performance standards for kitchen staff to ensure consistent quality and productivity
• Collect and analyse customer feedback on food and service quality, resolving complaints to improve satisfaction
• Manage availability to work on-call, shifts, after hours, weekends, and public holidays to support operational needs

Preferred competencies and qualifications

• Culinary education with a minimum of 2 years of formal training
• At least 5 years of experience in a similar kitchen leadership role
• Advanced knowledge of professional food principles and culinary practices
• Proficient in human resources management to effectively lead and develop staff
• Strong knowledge of back-of-house (BOH) systems, ordering processes, and inventory control
• Effective communication skills to liaise with team members and customers
• Proven ability to meet deadlines in a fast-paced kitchen environment