Head Chef

Description

Lead kitchen operations by designing menus, managing staff, controlling inventory, and ensuring food quality and safety standards are consistently met. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Craft and update menus to ensure innovation, balance, and customer appeal - Oversee all kitchen operations from preparation to presentation - Manage, train, and delegate tasks effectively to kitchen staff - Monitor inventory levels, order supplies, and reduce waste - Ensure compliance with food hygiene, health, and safety regulations - Manage kitchen budget including labor, food, and operational costs

Qualifications and Requirements

- Minimum 5 years of relevant F&B culinary experience - Proven leadership and team management skills - Strong knowledge of menu development and food preparation - Familiarity with cost control, budgeting, and inventory management - Ability to maintain high kitchen standards under pressure