Responsibilities and Key Functions * **Leadership and Supervision:** * Manage and supervise kitchen staff during service. * Train, guide, and mentor cooks and kitchen assistants, fostering a positive and efficient work environment. * Delegate tasks effectively to ensure meals are prepared and served promptly. * Create and manage staff schedules and shifts. * **Culinary Operations:** * Supervise food preparation and cooking, ensuring each dish meets the quality and presentation standards established by the Executive Chef. * Ensure adherence to recipes and menu specifications. * Collaborate with the Executive Chef in planning and developing new menus and recipes. * **Inventory and Cost Management:** * Supervise and control food and supply inventory. * Participate in cost and inventory management to optimize resources and minimize waste. * Place orders with suppliers and verify the quality of received goods. * **Hygiene and Safety:** * Ensure strict compliance with all health, safety, and food hygiene regulations (HACCP) in the kitchen. * Maintain clean and fully functional workstations, equipment, and the kitchen overall. Requirements and Skills * **Experience:** Proven prior experience in a similar role (minimum 2 years, depending on the establishment) or as a Line Cook. * **Culinary Knowledge:** Extensive knowledge of diverse culinary techniques and cuisines. * **Leadership:** Demonstrated leadership, team management, and conflict resolution skills. * **Organization:** Excellent organizational skills and ability to work under pressure in a dynamic environment. Employment Type: Full-time, Part-time, Probationary Period Salary: $8,452.16 – $21,438.64 per month Benefits: * Employee discount * Sick leave * Employee referral program * Discounted cafeteria service * Complimentary uniforms Work Location: On-site