Head Chef

• Develop and update menus that reflect the culinary vision, style, and theme of the restaurant.
• Create recipes, dishes, and specials that showcase creativity, innovation, and seasonal ingredients.
• Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation.
• Establish and enforce quality standards, portion sizes, and food presentation guidelines.
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluation.
• Manage inventory levels of food ingredients, supplies, and equipment to minimize waste and control costs.
• Develop and implement systems for inventory tracking, ordering, and stock rotation.
• Monitor food costs, labor costs, and kitchen expenses to optimize profitability and budget adherence.
• Ensure compliance with health and safety regulations, sanitation guidelines, and food handling practices.
• Conduct regular inspections of kitchen facilities, equipment, and work areas to maintain cleanliness and hygiene.
• Implement quality assurance measures to consistently deliver high-quality food and service.
• Provide leadership, guidance, and support to kitchen staff, fostering a positive and collaborative work environment.
Benefit: Free Meal