Operational Chef - Kitchen Manager

Description

Job Summary: Supervise food preparation and presentation, coordinate kitchen staff, ensure compliance with hygiene standards, and manage input and equipment control. Key Responsibilities: 1. Comprehensive supervision of food preparation and presentation. 2. Management and training of kitchen staff. 3. Quality control, hygiene, and inventory management in culinary operations. • Supervise food preparation and presentation. • Coordinate kitchen staff activities. • Verify food quality and hygiene during preparation. • Perform temperature monitoring and control of equipment. • Maintain and track operational logs. • Ensure staff compliance with hygiene standards. • Train newly hired staff on area processes and procedures. • Supervise and control food and supply wastage. • Monitor and control orders during operations. • Manage and follow up on repair and maintenance requests for kitchen machinery and equipment. • Control kitchen supplies and requisitions. • Maintain order and cleanliness in the work area. • Hand over service to the incoming shift. -Requirements- Minimum Education: Higher Education - Bachelor's Degree 4 years of experience Age: between 27 and 35 years Knowledge: Culinary Arts, Personnel Management, Supervision, Food Safety Supervision