Head Chef

Responsibilities

• Lead menu planning and innovation, incorporating a range of flavors, dietary needs, and culinary trends

• Oversee daily food preparation and kitchen operations, ensuring high standards of quality, hygiene, and presentation

• Manage kitchen staff recruitment, training, and performance to maintain an efficient and collaborative team

• Conduct regular quality checks and swiftly address any issues in taste, presentation, or portion consistency

• Manage inventory, control food costs, and ensure expenses stay within budget

• Coordinate closely with front-of-house teams for smooth service and effective communication of special requests

Requirements

• Minimum 5 years of experience as a Head Chef or Executive Chef in high-volume settings

• Strong skills in kitchen leadership, menu development, and cost control

• Solid understanding of food hygiene and safety regulations

• Excellent communication and collaboration abilities