REQUIREMENTS:

• 3–5 years of experience in kitchen operations

• Technical degree in Culinary Arts / Gastronomy

• Experience leading kitchen lines during live service

• Knowledge of food safety and sanitation standards

• Experience handling high-volume kitchen operations

• Knowledge of service quality standards

• Ability to make decisions under pressure

• Quality control and attention to detail

• Strong communication and teamwork skills

RESPONSIBILITIES:

• Supervise daily kitchen operations and service flow

• Ensure compliance with food safety and hygiene standards

• Coordinate and lead kitchen staff during service

• Monitor food quality, presentation, and consistency

• Control preparation times and kitchen efficiency

• Support staff training and operational coaching

• Ensure proper use of ingredients and kitchen equipment

• Coordinate with restaurant service and other departments

POSITION CONDITIONS:

• Operational kitchen supervision role

• Availability to work rotating schedules, weekends, and holidays