About the Role:
Responsible for training and supervising kitchen staff to ensure authentic food quality, consistency, hygiene, and smooth operations.
Key Responsibilities:
- Train and mentor kitchen team on recipes, techniques, and food safety.
- Monitor and ensure food quality, taste, and presentation consistency.
- Support in menu development, standardization, and innovation.
- Ensure hygiene, safety, and cost control in the kitchen.
- Provide regular feedback, coaching, and performance evaluations.
- Conduct onboarding training for new kitchen staff.
- Develop and maintain recipe and training manuals for staff.
- Coordinate with management to implement kitchen improvement strategies.
Requirements:
- Min. 2-3 years’ experience in kitchen operations.
- Strong knowledge of cuisine & training experience.
- Good leadership and communication skills.
- Culinary certification preferred.
- Knowledge of food safety protocols.
Job Types: Full-time, Permanent
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