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Kitchen Operations Director
3 weeks ago
Key Responsibilities
Assist the Executive Chef in menu planning, development, and execution of high-quality dishes.
Supervise, train, and mentor kitchen staff to maintain high standards of food preparation, safety, and cleanliness.
Oversee daily kitchen operations, ensuring all kitchen stations are properly set up and staffed.
Ensure consistent food quality and presentation, meeting the hotel's specifications and standards.
Monitor inventory levels, order supplies, and maintain appropriate stock levels to avoid shortages.
Manage kitchen cleanliness, ensuring compliance with health and safety regulations and maintaining a safe work environment.
Collaborate with other departments (e.g., front-of-house staff) to ensure smooth service during peak hours.
Assist in the development and testing of new recipes and menu items.
Handle food cost control, wastage reduction, and efficient utilization of kitchen resources.
Address guest feedback and resolve any culinary-related concerns promptly.
Maintain a positive and collaborative work atmosphere, leading by example.
