cook

Oversee daily kitchen operations and ensure smooth workflow across all kitchen sections.

Develop, design, and update menus, including new dishes, seasonal specials, and food concepts.

Maintain high standards of food quality, taste, presentation, and consistency.

Lead, train, supervise, and motivate kitchen staff, including Sous Chefs, Chef de Partie, and kitchen assistants.

Plan menus, manage food preparation schedules, and ensure timely service during operating hours.

Monitor food costs, portion control, inventory, and wastage to achieve cost efficiency.

Manage food purchasing, supplier relationships, and stock levels to ensure ingredients are fresh and available.

Ensure compliance with food hygiene, sanitation, workplace safety, and relevant regulatory requirements.

Establish and maintain standard recipes, kitchen procedures, and quality control measures.

Monitor kitchen performance, staffing requirements, and operational expenses.

Coordinate with management and front-of-house teams to improve service quality and customer satisfaction.

Handle customer feedback regarding food quality and implement improvements where necessary.

13. Willingness to work shifts, weekends, and public holidays when required.