Job Description
Key Responsibilities - Lead and supervise all kitchen operations and culinary staff. - Plan, develop, and update menus in line with the restaurant's concept and seasonal offerings. - Ensure consistent food quality, presentation, and portion control. - Manage food costs, inventory, and kitchen budgets effectively. - Maintain compliance with food safety, hygiene, and health regulations. - Train, mentor, and evaluate kitchen staff to ensure high performance. - Coordinate with restaurant management to achieve operational and financial goals. - Monitor stock levels and oversee purchasing of ingredients and supplies. - Ensure kitchen equipment is properly maintained and operational. - Foster a positive, productive, and professional work environment. Qualifications - Proven experience as a Head Chef, Executive Chef, or Sous Chef in a high-volume restaurant or hospitality environment. - Culinary degree or relevant professional certification is preferred. - Strong leadership, communication, and team management skills. - Excellent knowledge of food preparation techniques, kitchen operations, and food safety standards. - Ability to work under pressure and manage multiple priorities. - Strong organizational and problem-solving abilities. - Flexibility to work evenings, weekends, and public holidays as required. Preferred Skills - Menu development and recipe standardization. - Cost control and budgeting. - Inventory and supplier management. - Staff training and performance management. - Creativity and passion for culinary excellence.
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