CHIEF COOK

RESPONSIBILITIES

• Manage and plan resources effectively to support business growth and maximize revenue through food sales and cost control
• Maintain consistent food preparation quality while ensuring workplace hygiene and safety standards are upheld at all times
• Identify operational problems promptly and implement efficient solutions to minimize disruptions
• Inspect supplies, equipment, and work areas regularly to ensure compliance with established food safety and hygiene standards
• Demonstrate a positive attitude with strong attention to detail and accountability in daily tasks
• Perform additional duties as assigned by supervisors to support kitchen operations

REQUIRED COMPETENCIES AND CERTIFICATIONS

• Minimum 3 to 5 years of kitchen management experience
• Certified in food hygiene and safety with knowledge of NEA guidelines

PREFERRED COMPETENCIES AND QUALIFICATIONS

• Ability to innovate and develop new menu items to enhance customer offerings
• Skilled in budgeting and managing food costs to optimize profitability
• Strong leadership skills to effectively lead and motivate kitchen staff