Description

You will oversee culinary operations, enforce standards, ensure food safety compliance, standardize recipes, train staff, and drive continuous improvement in a fast-paced kitchen environment.

Requirements

• 1-3 years in a culinary leadership role, preferably high-volume restaurant or hospitality
• Strong knowledge of culinary techniques, food preparation, and kitchen management
• Excellent organizational, multitasking, and communication skills
• Attention to detail and commitment to high standards of food quality and service
• Flexibility to work evenings, weekends, and holidays

Responsibilities

• Enforce standardized recipes with precise measurements, techniques, and portion control
• Oversee GMP compliance, sanitation practices, and HACCP validation
• Analyze and standardize culinary recipes to ensure nutritional and operational consistency
• Lead technical training programs on hygiene, culinary procedures, and emergency protocols
• Track KPIs, monitor production efficiency, and drive continuous improvement