Role & responsibilities Establishes restaurant business plans by surveying restaurant demand. Meets restaurant financial objectives by developing finances. Attracts patrons by developing and implementing marketing, advertising, and public and community programs. Controls purchases and inventory by meeting with the account manager. Maintains operations by preparing policies and standard operating procedures, aiming for consistent productivity and quality. Maintains patron satisfaction by monitoring, evaluating, and auditing food and beverage service offerings. Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, and training. Maintains a safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards and procedures. Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry. Accomplishes company goals by accepting ownership for accomplishing new and different requests. Requirements - Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safety Strong understanding of cost and labor systems that lead to restaurant profitability Strong communication and leadership skills Ability to lead big groups of people
Role & responsibilities Prepare, cook, and present dishes in your designated section to the restaurants quality standards. Work closely with the Head Chef and Sous Chef in executing menu designs and recipe development. Maintain consistency, portion control, and plating standards across all dishes. Ensure high levels of mise en place and smooth service during peak hours. Uphold kitchen hygiene, food safety, and sanitation protocols at all times. Assist in training and guiding junior kitchen staff and commis chefs. Monitor stock levels, reduce wastage, and support efficient inventory management. Contribute ideas for menu evolution, seasonal updates, and new dish development. Collaborate with the team to maintain a positive and professional kitchen environment. Preferred candidate profile Proven experience as a CDP or Demi CDP in a quality-driven restaurant. Strong knowledge of culinary techniques, ingredients, and kitchen operations. Passion for food innovation and commitment to delivering excellence. Ability to work under pressure while maintaining high standards. Good communication, leadership, and team collaboration skills. Understanding of food safety regulations and HACCP practices. Culinary degree/diploma or equivalent certification preferred.