Working Chef
Key Responsibilities:
Menu Development:
Create innovative and seasonally-appropriate menus
Ensure menu items align with restaurant concept and customer preferences
Cost of Goods Sold (COGS) Management:
Monitor and optimize food costs
Implement strategies to reduce waste and increase profitability
Inventory and Ordering:
Manage inventory levels and product quality
Establish relationships with suppliers and negotiate prices
Place and oversee regular orders for ingredients and kitchen supplies
Kitchen Operations:
Oversee daily kitchen operations and staff management
Ensure compliance with food safety and sanitation regulations
Maintain high standards of food quality and presentation
Train and develop kitchen staff
Financial Management:
Work within budgetary constraints
Contribute to financial planning and forecasting
Qualifications:
Culinary degree or equivalent experience
Proven track record in high-volume kitchens
Strong leadership and communication skills
Proficiency in inventory management and cost control
Knowledge of current food trends and cooking techniques
Must be willing to work
Salary based on Experience.
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