Head Chef

Summary:
The Head Chef will lead the kitchen team, create and develop menu concepts, and ensure the highest standards of food quality, preparation, and presentation at all times.

Responsibilities:

• Design and develop innovative menu items based on culinary trends and customer preferences
• Supervise, train, and motivate kitchen staff in proper food preparation and cooking techniques
• Ensure consistency in food quality, portioning, and presentation
• Manage inventory, food costing, and waste control
• Maintain cleanliness, organization, and safety in the kitchen
• Ensure compliance with food safety and sanitation standards

Qualifications:

• Culinary degree or equivalent professional experience
• Proven leadership and team management skills
• Strong creativity and menu development ability
• Knowledge of food safety, sanitation, and kitchen operations
• Able to work efficiently in a fast-paced environment under pressure

Benefits:

• Staff meals provided