Head Chef

Job Description

1. Menu Planning and Development: Creating new dishes and developing menus to meet customer preferences and budgetary constraints. Researching and sourcing new ingredients and cooking techniques. Adjusting recipes and menus based on customer feedback and operational needs. 2. Food Preparation and Cooking: Supervising and participating in the preparation and cooking of various dishes. Ensuring food is prepared according to established recipes and quality standards. Maintaining a clean and organized kitchen environment and adhering to food safety regulations. 3. Staff Management and Training: Hiring, training, and supervising kitchen staff, including cooks, sous chefs, and other support staff. Delegating tasks and ensuring efficient workflow within the kitchen. Providing guidance, coaching, and performance feedback to kitchen staff. 4. Quality Control and Hygiene: Establishing and maintaining food quality standards for all dishes. Monitoring food preparation processes to ensure consistency and quality. Enforcing strict health and hygiene standards within the kitchen. 5. Inventory Management and Cost Control: Monitoring food stock levels and placing orders for ingredients. Managing food costs and minimizing waste. Ensuring efficient use of kitchen resources and equipment. 6. Other Responsibilities: Working with restaurant management to align culinary operations with overall business goals. Troubleshooting problems and resolving issues that arise within the kitchen. Staying up-to-date with industry trends and best practices.