HEAD CHEF

Interview, hire, and train cooks and kitchen staff to build a skilled and efficient team

Plan and supervise food preparation tasks to maintain high-quality standards and timely service

Develop and plan fresh, appealing menus that reflect current culinary trends

Order food, kitchen equipment, and supplies while maintaining accurate inventory records

Enforce compliance with food safety, hygiene and sanitation standards to maintain a safe kitchen environment

Ensure proper storage, labelling, and stock rotation (FIFO) of food items to reduce waste and maintain freshness

Requirements

At least 5 years of working experience in the F&B industry

Bachelor's degree in Culinary or related field

Excellent communication and organizational skills

Ability to collaborate effectively and work efficiently within a team environment