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