Head Chef

Description

Lead and oversee all kitchen operations, including menu planning, staff supervision, inventory management, quality control, and health and safety compliance while bringing creativity and innovation to the restaurant’s offerings. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Oversee all kitchen activities, ensuring smooth food preparation and cooking processes - Maintain high standards of food quality, taste, and presentation - Create and plan menus aligned with restaurant style and customer preferences - Select ingredients, determine portion sizes, and price dishes appropriately - Supervise, train, and assign tasks to kitchen staff (sous chefs, line cooks, etc.) - Ensure adherence to hygiene and safety standards among staff - Manage inventory, order supplies, and control food costs - Inspect dishes before service to meet quality standards - Handle customer feedback and resolve food-related issues - Enforce food safety, handling, and sanitation regulations - Innovate and experiment with new recipes and cooking techniques

Qualifications and Requirements

- Minimum 5 years of culinary experience in a leadership role - Strong knowledge of food preparation, menu planning, and kitchen management - Proven ability to lead and train kitchen staff effectively - Solid understanding of food safety and sanitation practices - Creative mindset with ability to innovate and develop new recipes