Head Chef - Continental

As the Head Chef, you will be the leader of the kitchen at a restaurant or dining facility. Your role involves managing all aspects of food preparation and execution, ensuring that quality and food safety standards are met. You will oversee and direct all kitchen operations, including food preparation, cooking, and cleanup. Managing the kitchen staff will be crucial, as you assign tasks, supervise chefs and cooks, and ensure an efficient workflow. It is essential to maintain kitchen cleanliness and sanitation by adhering to food safety and hygiene regulations. - Develop menus and recipes, considering seasonal produce, allergens, and dietary accommodations to offer a variety of high-quality servings. - Ensure all food items are prepared and served to the highest quality standards by inspecting raw and cooked food. - Manage inventory, order supplies, and maintain relationships with vendors to track stock levels and minimize waste. - Hire, train, and manage kitchen staff by recruiting, hiring, and providing ongoing training to ensure a skilled and motivated workforce. - Maintain kitchen equipment by scheduling repairs and staying up-to-date on the latest culinary trends and techniques. - Previous experience as a Head Chef or in a similar leadership role in a kitchen environment. - Strong knowledge of food safety and hygiene regulations. - Excellent communication and leadership skills to effectively manage kitchen operations.,