Head Chef

Description

Lead and oversee kitchen operations, including menu creation, staff supervision, inventory management, and ensuring high food quality standards. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Lead kitchen operations including menu creation, inventory management, and staff supervision - Ensure exceptional food quality and presentation - Develop seasonal menus with a focus on local ingredients - Maintain health, safety, and hygiene standards - Manage food costs and oversee kitchen budget

Qualifications and Requirements

- Minimum 3 years of experience as Head Chef or Senior Sous Chef - Culinary arts degree or equivalent professional experience - Strong leadership and creative culinary skills - Knowledge of food safety regulations