KITCHEN MANAGER
Key Responsibilities:
- Oversee and coordinate all kitchen operations.
- Supervise kitchen staff and ensure efficient workflow.
- Plan menus, oversee food preparation and maintain consistent food quality.
- Monitor food inventory, stock levels and kitchen supplies.
- Ensure proper food storage, hygiene, sanitation and safety standards.
- Control food costs, minimise waste and manage kitchen budgets.
- Ensure timely preparation and delivery of food for events and catering orders.
- Train, mentor and evaluate kitchen personnel.
- Ensure compliance with food safety regulations and company standards.
Requirements:
- A minimum of 3 years of relevant
- management or a supervisory role within the catering or hospitality industry.
- A Bachelor's Degree or HND in Catering and Hospitality
- Management, Food Production, Culinary Arts or a related discipline.
- Strong leadership and team-management skills.
- Excellent knowledge of food preparation, food safety and kitchen hygiene.
SEND YOUR CV & COVER LETTER TO zesuzacatering@gmail.com


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