Job Description:
Manage and lead the daily operations of the kitchen staff; Recruit, train, and supervise kitchen personnel; Create innovative and enticing menus that align with customer preferences and dietary trends; Continuously develop new menu items to enhance dining offerings; Ensure strict compliance to health, safety, and sanitation regulations; Uphold the highest standards of food preparation and presentation; Manage food costs, quality, and service goals to optimize profitability; Review and approve menu pricing to maintain competitive positioning; Address customer feedback for improvement; Oversee equipment maintenance and advice on upgradation as needed.
Salary: £39,000.00 per year
Working hour: 40 per week