Key Responsibilities: Menu Development: Create and update innovative, cost-effective, and seasonal menus. Design dishes that meet customer preferences and uphold brand standards. Kitchen Operations: Supervise food preparation and presentation to ensure high quality. Monitor portion control, waste management, and inventory usage. Ensure timely service during all meal periods. Team Management: Lead, train, and motivate kitchen staff. Delegate responsibilities and maintain smooth kitchen flow. Schedule staff and manage labor costs within budget. Inventory & Cost Control: Monitor food stock and place orders as needed. Maintain proper storage and labeling practices. Control food costs and minimize wastage. Compliance & Safety: Enforce hygiene, sanitation, and safety standards in accordance with local regulations. Conduct regular inspections and implement corrective actions as needed. Customer Service: Collaborate with front-of-house staff to ensure guest satisfaction. Address customer feedback related to food quality and consistency.
Key Responsibilities: Menu Planning & Development: Creating and updating menus, considering seasonal ingredients, costs, and customer preferences. Food Preparation & Cooking: Preparing a wide range of dishes, from appetizers to entrees and desserts, ensuring consistent quality and presentation. Kitchen Management: Overseeing all kitchen operations, including food safety, sanitation, and equipment maintenance.
Key Responsibilities: Preparing beverages: Making coffee, espresso drinks, teas, and other refreshments following established recipes. Operating equipment: Using espresso machines, grinders, and other equipment safely and efficiently. Customer service: Greeting customers, taking orders, and providing recommendations. Cash handling: Processing payments accurately and handling cash transactions. Maintaining cleanliness: Ensuring the coffee bar, equipment, and surrounding areas are clean and organized. Restocking supplies: Monitoring inventory and replenishing items like coffee beans, cups, and condiments. Following safety and hygiene standards: Adhering to food safety regulations and maintaining a clean and healthy work environment. Teamwork: Collaborating with other staff members to ensure smooth and efficient service.
Key Responsibilities General Cleaning: Sweeping, mopping, dusting, and vacuuming floors and surfaces to remove dirt, dust, and debris. Sanitization: Cleaning and disinfecting high-touch surfaces, restrooms, and kitchens to ensure hygiene. Waste Management: Emptying trash bins and disposing of waste and recycling in designated areas. Supply Management: Replenishing cleaning supplies, paper products, and other necessary items. Surface Cleaning: Cleaning windows, mirrors, and other glass surfaces. Equipment Maintenance: Keeping cleaning equipment in good working order and reporting malfunctions.
Food Preparation: Washing, measuring, cutting, weighing, and mixing ingredients. Cooking: Applying various culinary techniques to cook foods like meats, fish, vegetables, and desserts. Following Recipes: Adhering to company recipes and standards for consistency and quality. Presentation: Arranging and garnishing food on serving dishes to meet plating specifications. Kitchen Management: Cleaning and sanitizing workstations, equipment, and utensils.