Unit Chef

Kitchen and staff management Supervise and guide kitchen staff in food preparation and presentation. Delegate tasks, set production schedules, and train new employees on operations and techniques. Ensure all staff adhere to hygiene, health, and safety regulations. Conduct administrative duties, including staff scheduling and performance management.  Food preparation and quality control Prepare and cook high-quality dishes according to recipes and quality standards. Monitor food quality and presentation for all dishes. Inspect ingredients and supplies for freshness and quality. Maintain cleanliness and organization of the kitchen, equipment, and work areas.  Menu planning and cost control  Assist in menu planning and development, including creating new dishes and specials. Control food costs and manage budgets for the unit. Track inventory, order necessary food and supplies, and manage stock rotation. Analyze recipes and production processes to improve efficiency and quality.