Key Responsibilities
Staff Management:
Assign daily duties, create work schedules, and train junior kitchen employees.
Food Production:
Handle food preparation and cooking during peak service periods, ensuring recipes and portion controls are followed.
Inventory Control:
Monitor stock levels, conduct stock-taking, and order ingredients or supplies through procurement systems.
Safety and Hygiene:
Enforce strict food hygiene, sanitation regulations, and health standards (such as HACCP guidelines).
Quality and Event Coordination:
Check event orders, manage packing or setup for catered functions, and resolve any operational or client issues on-site. [1, 2, 3, 4]
Core Requirements
Experience:
1 to 5 years of commercial kitchen or catering experience, with at least 1 to 2 years in a supervisory role.
Skills:
Strong leadership, basic computer literacy, time management, and problem-solving abilities.
Certifications:
Relevant food safety and hygiene certifications (such as WSQ Food Safety or HACCP)