Head of Culinary Operations
Leading a high-performing kitchen team requires exceptional leadership and culinary expertise. As the Head of Culinary Operations, you will oversee all aspects of kitchen operations, including menu development, food preparation, inventory management, quality control, staff training and development.
Key Responsibilities:
* Menu Development: Design and implement menus that reflect the concept, seasonality, and customer preferences.
* Operational Management: Oversee all kitchen operations, ensuring efficient workflows, maintaining food safety standards, and controlling labour costs.
* Quality Control: Maintain consistent food presentation, portion sizes, and menu execution.
* Staff Training and Development: Train and mentor kitchen staff to enhance their skills, promote teamwork, and encourage professional growth.
* Customer Interaction: Foster positive relationships with customers, gather feedback, and incorporate it into the menu offerings.