Head Chef

Description

Oversee kitchen operations, direct food preparation, manage staff, and ensure quality, hygiene, and safety standards while leading menu development EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Control and direct the food preparation process - Approve and finalize dishes before service - Manage and collaborate with chefs of all levels - Create menu items, recipes, and develop new dishes ensuring variety and quality - Determine inventory needs, manage stock, and place orders - Ensure compliance with all sanitary and food safety guidelines - Oversee health and safety standards in the kitchen - Maintain high standards of food hygiene practices

Qualifications and Requirements

- Minimum 4 years of experience in F&B leadership - Strong culinary expertise with proven ability to create diverse menus - Ability to manage and mentor kitchen staff across levels - Knowledge of food hygiene, sanitation, and safety regulations - Strong organizational and leadership skills