Responsibilities Prepare and cook menu items according to approved recipes and standards. Ensure consistency in food quality, presentation, and portion control. Oversee daily kitchen and food production operations. Supervise kitchen staff and support personnel. Ensure timely preparation and delivery of customer orders. Maintain high food safety and hygiene standards. Monitor food storage, handling, and stock rotation practices. Conduct regular kitchen cleanliness and hygiene inspections. Manage food inventory and stock control processes. Prepare stock requisitions and purchase requests. Minimize food wastage and control kitchen costs. Conduct stock counts and inventory reconciliations. Train and mentor kitchen staff on food preparation and safety standards. Monitor staff productivity and performance. Handle food quality concerns and customer complaints. Prepare daily production, sales, and operational reports. Ensure compliance with company policies and restaurant procedures. Promote workplace safety and operational excellence. Skills & Requirements Certificate, Diploma, or Degree in Culinary Arts, Food Production, Hospitality Management, or a related field. Minimum three years' experience in a busy restaurant, hotel, or food service environment. Experience in chicken preparation, fast food, or quick-service restaurants is an added advantage. Proven ability to manage kitchen operations and food production teams. Food Preparation Skills Kitchen Operations Management Food Safety Compliance Inventory Control Skills Menu Planning Skills Cost Control Knowledge Staff Supervision Skills Leadership Skills Customer Service Focus Time Management Skills Problem Solving Ability Communication Skills Attention To Detail Teamwork And Collaboration Quality Control Expertise go to method of application »