Head chef

Culinary Leadership:

• Lead and inspire the kitchen team to deliver exceptional culinary experiences.
• Develop and design creative, seasonal menus that reflect the restaurant’s concept and target audience.
• Ensure the consistent preparation of high-quality dishes in accordance with established recipes and presentation standards.

Staff Management:

• Recruit, train, and supervise kitchen staff, including sous chefs, line cooks, and prep cooks.
• Conduct regular performance evaluations, provide feedback, and address any staffing issues.
• Organize and schedule staff shifts to ensure adequate coverage and efficient kitchen operation.

Kitchen Operations:

• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Maintain inventory and order supplies as needed, ensuring cost-effective purchasing and waste management.
• Ensure compliance with food safety and sanitation regulations, including proper storage, handling, and cleanliness.

Quality Control:

• Monitor food quality, taste, and presentation, making adjustments as needed to meet customer expectations.
• Implement and maintain high standards for food hygiene and kitchen cleanliness.
• Address and resolve any issues related to food quality or customer complaints.

Menu Development:

• Create and update menu items based on seasonal ingredients, customer feedback, and culinary trends.
• Collaborate with the management team to develop pricing strategies and promotional offers.
• Experiment with new recipes and cooking techniques to keep the menu innovative and exciting.

Cost Management:

• Manage kitchen budgets, including food costs, labor costs, and overheads.
• Monitor and control portion sizes and minimize waste through efficient kitchen practices.
• Prepare reports on food costs and inventory levels, making recommendations for adjustments as needed.

Collaboration:

• Work closely with front-of-house staff to ensure seamless service and customer satisfaction.
• Coordinate with the management team on special events, catering, and menu changes.
• Engage with guests when appropriate, receiving feedback and making adjustments to improve their dining experience.