Head Chef

Description

Lead kitchen operations including menu creation, recipe development, inventory management, food safety, and staff training to maintain high culinary and service standards. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Lead and supervise kitchen staff in daily operations - Create and innovate menus and recipes - Manage inventory, supplies, and cost controls - Ensure compliance with food safety and hygiene standards - Oversee food preparation, quality, and presentation - Recruit, train, and mentor culinary staff - Maintain kitchen operations and uphold quality standards

Qualifications and Requirements

- Minimum 2 years of relevant experience - Proven culinary expertise with leadership skills - Strong communication and organizational skills - Knowledge of budget management and inventory systems - Ability to work under pressure in a fast-paced environment