Bansal News

Role & responsibilities Key Responsibilities of a Head Chef Menu Planning & Development Create and update menus based on trends, seasonality, and customer demand. Balance creativity with cost-effectiveness. Kitchen Operations Supervise daily food preparation and cooking activities. Assign tasks and oversee kitchen workflow for efficiency. Team Leadership & Training Recruit, train, and mentor kitchen staff. Conduct regular performance reviews and foster teamwork. Food Quality & Presentation Ensure dishes are prepared to standard recipes and presentation guidelines. Conduct regular tasting sessions for quality assurance. Inventory & Cost Management Monitor stock levels, order supplies, and minimize wastage. Maintain food cost within budget and control portion sizes. Health, Safety & Hygiene Ensure compliance with food safety regulations and HACCP standards. Maintain cleanliness and proper sanitation of the kitchen. Collaboration & Communication Work closely with restaurant managers, F&B teams, and suppliers. Handle customer feedback and special requests when needed. Innovation & Trends Keep up with culinary trends and bring fresh ideas to the menu. Experiment with new recipes, techniques, and presentations. Preferred candidate profile