What you'll be doing

• Manage and oversee all kitchen operations, food preparation, inventory control, and staff supervision
• Develop and implement strategies to improve kitchen efficiency, reduce waste, and maintain high standards of food quality and presentation
• Provide hands-on leadership and training to kitchen staff, fostering a positive and productive work environment
• Ensure strict adherence to all food safety and hygiene regulations, as well as company policies and procedures
• Effectively manage kitchen resources, including budgets, equipment, and supplies, to maximize profitability
• Foster strong relationships with suppliers and vendors to secure the best quality ingredients and materials

What we're looking for

• Minimum 5 years of experience as a Kitchen Manager or Sous Chef in a high-volume, fine-dining or upscale casual restaurant environment
• Strong background in culinary arts, with a proven track record.
• Excellent leadership and team management skills, with the ability to motivate and inspire kitchen staff
• Thorough understanding of food safety regulations, inventory management, and cost control procedures
• Proficient in using kitchen equipment and technology, including POS systems and inventory management.
• Exceptional communication and problem-solving skills, with the ability to work under pressure in a fast-paced environment

Please refer to job description.