Work Mode

On-site

Job Type

Full Time

Job Description

Key Responsibilities
  • Develop menus, create recipes, ensure quality/presentation, and oversee all food prep.
  • Recruit, train, schedule, supervise, and motivate kitchen staff (cooks, dishwashers).
  • Arrange budgets, control food costs, monitor inventory, order supplies, and manage supplier relationships.
  • Enforce food safety, hygiene (HACCP), sanitation, and regulatory compliance.
  • Handle feedback, special requests (allergies), and ensure a positive guest experience.
  • Implement new ideas, stay updated on trends, and align kitchen goals with business objectives. 
  Essential Skills & Qualifications
  • Experience: Extensive culinary background (5+ years) with proven management experience (2+ years).
  • Leadership: Strong ability to lead, motivate, and develop teams.
  • Culinary: Creative menu planning, recipe development, and strong palate.
  • Business Acumen: Budgeting, cost control, inventory management, vendor negotiation.
  • Regulatory Knowledge: Deep understanding of food safety and hygiene standards (HACCP).
  • Soft Skills: Excellent communication, organization, problem-solving, and ability to work in fast-paced environments. 
  Typical Workplaces
  • Restaurants & Hotels
  • Corporate Cafeterias
  • Schools & Universities
  • Hospitals & Healthcare Facilities 

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