Head Chef

Kitchen Leadership

• Lead and manage the kitchen team
• Assign duties and supervise daily kitchen operations
• Train, mentor, and develop staff
• Ensure smooth coordination during service

Menu Planning & Development

• Design and update menus based on seasonality and trends
• Create new dishes and recipes
• Control portioning, presentation, and consistency
• Work with management on pricing and costing

Food Quality & Standards

• Ensure all dishes meet quality and presentation standards
• Conduct regular taste checks
• Maintain consistency across all dishes served
• Enforce food safety and hygiene standards

Kitchen Operations

• Oversee food preparation and cooking processes
• Manage kitchen workflow during service hours
• Ensure efficient use of ingredients and equipment
• Monitor stock levels and coordinate ordering

Cost Control & Inventory

• Control food cost and reduce waste
• Manage inventory and stock ordering
• Work within budget constraints
• Monitor supplier quality and pricing

Hygiene & Safety

• Ensure cleanliness of kitchen and equipment
• Conduct regular inspections
• Train staff on safety procedures

Administrative Duties

• Prepare kitchen schedules and duty rosters
• Handle staff performance evaluations
• Coordinate with suppliers and vendors