Head Chef

1. Kitchen Operations

• Oversee daily kitchen activities and ensure smooth operations.

• Maintain high standards of food preparation, presentation, and quality.

• Ensure all dishes are prepared according to recipes and company standards.

• Monitor food safety, hygiene, and cleanliness in accordance with regulatory requirements.

2. Menu Planning & Development

• Create and update menus, seasonal specials, and promotional items.

• Develop new recipes and improve existing ones.

• Ensure menu consistency and quality across all shifts.

3. Staff Management

• Supervise, train, and schedule kitchen staff.

• Conduct performance evaluations and provide coaching to team members.

• Ensure kitchen staff follow standard operating procedures and safety guidelines.

4. Inventory & Cost Control

• Manage food inventory, ordering, and storage.

• Monitor food costs, wastage, and portion control.

• Work closely with suppliers to ensure quality and cost efficiency.

5. Coordination & Communication

• Collaborate with the restaurant manager and service team to ensure smooth service flow.

• Attend meetings and provide input on kitchen operations and menu planning.

• Address customer feedback regarding food quality or special requirements.