- Lead and manage the daily operations of the kitchen, ensuring smooth workflow and efficient service.
- Plan, develop, and implement menus in line with the restaurant concept, culinary standards, and guest expectations.
- Supervise food preparation, cooking, and presentation to ensure consistent quality, taste, portion size, and presentation.
- Lead, train, motivate, and develop the kitchen team to maintain high standards of performance and professionalism.
- Ensure compliance with food safety, hygiene, sanitation, and HACCP standards at all times.
- Monitor food quality, freshness, and proper storage conditions throughout the kitchen.
- Manage food costs, portion control, inventory, purchasing, and minimize food waste.
- Coordinate with other departments to ensure smooth operations and timely food service.
- Handle special requests, VIP requirements, events, and guest preferences when required.
- Conduct regular quality checks and ensure that all dishes meet the approved recipes and presentation standards.
- Assist in menu engineering, recipe development, costing, and pricing to maximize profitability.
Ihr Team und Arbeitsumfeld:
In 1-2 Sätzen stellen Sie das Team, das Hotel oder den Arbeitsplatz so vor, dass sie die Kultur widerspiegeln
Hinweis: Die Anpassung kann an spezifische lokale oder gesetzliche Anforderungen erfolgen, wie z.B. Arbeitserlaubnis
Unser Engagement für Diversity & Inclusion:
Wir sind ein integratives Unternehmen und unser Ziel ist es, vielfältige Talente anzuziehen, zu rekrutieren und zu fördern.
