Head Chef

Education:
Culinary Degree: A degree or diploma from a recognized culinary school is often preferred.
Certifications: Additional certifications in food safety, sanitation, or specialty cuisines can be advantageous.
Experience:
Proven Experience: Several years of experience in various kitchen roles, with at least 3-5 years in a supervisory or leadership position.
Menu Development: Experience in menu planning, recipe development, and food presentation.
Skills:
Leadership: Strong leadership skills to manage and motivate kitchen staff effectively.
Culinary Skills: Exceptional cooking skills with a deep understanding of various cuisines and cooking techniques.
Creativity: Ability to develop innovative and appealing menu items.
Cost Control: Knowledge of food costing, inventory management, and budgeting to maintain profitability.
Time Management: Excellent organizational skills to manage multiple tasks and prioritize effectively.