CHIEF COOK

Core Responsibilities

• Menu & Food Development: Planning daily specials and creating new recipes to suit customer preferences and dietary requirements.
• Kitchen Management: Overseeing daily, high-volume production, managing inventory levels, and ordering supplies.
• Staff Leadership: Training, supervising, and scheduling kitchen staff (sous chefs, line cooks, dishwashers) to ensure efficient teamwork.
• Quality Assurance & Safety: Ensuring food presentation meets standards and enforcing strict hygiene, cleanliness, and food safety regulations (such as Halal compliance or HACCP).
• Financial Control: Managing kitchen budgets, minimizing food waste, and monitoring inventory cost-effectiveness