Job Description

• Oversee end-to-end kitchen operations, ensuring efficient workflow, strong coordination with Front-of-House (FOH), and consistent delivery of high-quality meals on time.
• Define, standardize, and enforce recipes, preparation methods, and service timing to ensure consistency, efficiency, and timely order fulfillment, particularly during peak periods.
• Implement strict food cost control measures by managing portion sizes, ingredient usage, and waste, and by monitoring variances between theoretical and actual consumption in collaboration with Finance and Inventory functions.
• Manage inventory and stock processes, including demand planning, requisitions, proper storage, FIFO compliance, and regular stock checks (daily, weekly, monthly).
• Ensure all menu items meet defined quality, taste, and presentation standards, while proactively proposing menu enhancements, cost optimizations, and new offerings aligned with the brand.
• Enforce rigorous hygiene, food safety, and sanitation standards across the kitchen, including staff personal hygiene, equipment cleanliness, and proper storage practices.
• Lead, supervise, and develop kitchen staff by managing attendance, performance, discipline, and training, while fostering a culture of accountability, teamwork, and operational excellence.
• Collaborate closely with FOH teams to optimize order flow, minimize delays, and enhance overall customer satisfaction, including participation in daily operational briefings.
• Maintain accurate operational records (production, waste, incident logs) and contribute to periodic performance and operational reporting.