CHIEF COOK

Job Summary

Lead all kitchen operations ensuring compliance with SFA hygiene standards. Manage menu changes, source fresh ingredients cost-effectively, gather customer feedback to tailor cuisine, and oversee food safety, quality, and inventory control.

Responsibilities

Manage kitchen operations to ensure compliance with SFA hygiene and safety standards

Develop and update menus based on customer feedback and culinary trends

Source fresh ingredients from food vendors, negotiating for quality and reasonable pricing

Monitor food safety and sanitation practices to maintain high-quality standards

Forecast ingredient needs and manage inventory to minimize waste and control costs

Direct kitchen staff to maintain efficient workflow and adherence to workplace safety

Oversee budgeting and cost control for kitchen operations

Ensure compliance with workplace safety and health regulations

Coordinate catering services and special food events as required

Utilize interpersonal skills to foster a collaborative and productive kitchen environment

Skills

Recipe development and menu planning to meet customer preferences

Forecasting ingredient usage to optimize inventory management

Ensuring food safety and sanitation compliance in kitchen operations

Cooking techniques and food quality control

Vendor management and cost negotiation for ingredient procurement

Budgeting and financial oversight of kitchen expenses

Directing and motivating kitchen staff for operational efficiency

Maintaining workplace safety and health standards