Supervise and coordinate the activities of cooks and kitchen staff.
Lead shifts, delegate tasks, and provide ongoing training.
Assist in performance management and conduct employee appraisals.
Food preparation and quality:
Prepare and cook a variety of food items to meet high-quality standards.
Monitor food quality from preparation to presentation.
Assist with creating specials and ensuring consistency.
Kitchen and inventory management:
Oversee daily kitchen operations and production, minimizing waste.
Monitor and maintain kitchen equipment and ensure stations are clean and organized.
Assist with inventory management, food ordering, and cost control.
Compliance and administration:
Ensure all health, safety, and sanitation regulations are followed.
Manage staffing schedules to meet operational needs.
Support the executive chef with other administrative and management duties as needed.
Job Type: Full-time
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