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Summary: This role involves comprehensive kitchen operations management, including menu development, staff leadership, inventory control, quality assurance, and health and safety compliance. Highlights: 1. Lead kitchen operations, staff, and menu development 2. Oversee inventory, costs, and quality control 3. Ensure health, safety, and financial management Resposabilities Kitchen Operations Management, Menus and Recipe Development, Staff Leadership and Training, Inventory/Costs Oversight and control, Quality Control and Presentation, Health and Safety Compliance. Skills (5) Years experience as Chef (Provide Proof or Certificates), Communications skills, Financial Skills ( Interaction with Management, Operations Software, Accounting Knowledge), Training Skills
