HEAD CHEF

Responsibilities

. Oversee entire kitchen operations, including planning, preparation, and service.

. Design and update menus based on customer preferences and business requirements.

. Supervise kitchen staff and ensure high standards of food quality.

. Control food costs, wastage, and inventory management.

. Ensure compliance with hygiene, sanitation, and safety regulations.

. Train and develop kitchen team members.

. Coordinate with management for business planning and kitchen improvements.

. Maintain consistency in food taste, presentation, and service timing.

Requirements

. Strong experience in kitchen management and food production.

. Proven ability to lead and manage kitchen teams.

. Good knowledge of cost control and inventory management.

. Ability to handle high-pressure kitchen operations.

. Strong leadership and organizational skills.

. Commitment to maintaining food quality and safety standards.