Corporate Chef - Food and Beverages

Job Description

Menu Planning and Development: Designing and developing menus that align with the restaurant's concept, target audience, and culinary vision. Keeping menus innovative and appealing to customers while considering cost and ingredient availability. Food Quality and Consistency: Maintaining high standards of food quality, taste, and presentation. Ensuring consistency in the preparation of dishes to meet customer expectations. Kitchen Management: Overseeing all aspects of kitchen operations, including staff management, workflow, and equipment maintenance. Implementing and enforcing health and safety standards in the kitchen. Staff Training and Development: Training and developing kitchen staff, including chefs and cooks, to enhance their skills and ensure a cohesive team. Conducting regular performance evaluations and providing constructive feedback. Inventory and Cost Control: Managing kitchen inventory, including ordering and controlling food costs. Implementing cost-effective measures without compromising food quality. Collaboration with Suppliers: Collaborating with suppliers to source high-quality ingredients and negotiate favorable terms. Monitoring market trends and staying informed about new ingredients and cooking techniques. Creativity and Innovation: Encouraging creativity and innovation in the kitchen to keep the menu fresh and exciting. Experimenting with new cooking techniques and staying informed about culinary trends. Customer Interaction: Interacting with customers to understand their preferences and receive feedback on dishes. Handling special requests or dietary restrictions with flexibility and creativity. Adaptability: Adapting to changes in the industry, such as new dietary trends, and incorporating them into the menu. Adjusting the menu seasonally to take advantage of fresh, local ingredients. Time Management: Efficiently managing kitchen schedules, including staff shifts and production timelines. Ensuring timely preparation and delivery of food orders. Hygiene and Sanitation: Enforcing strict hygiene and sanitation practices to maintain a clean and safe kitchen environment. Adhering to local health regulations and ensuring the kitchen passes inspections. Crisis Management: Handling unexpected challenges or crises in the kitchen, such as equipment breakdowns or staff shortages. Skills: management,creativity,preparation Show more Show less