Head Chef Hot Kitchen (Restaurant & Bakery)

* Lead and supervise all hot kitchen operations.

* Develop and standardize menus and recipes.

* Ensure consistent food quality, taste, and presentation.

* Manage food cost, inventory, and kitchen supplies.

* Maintain food safety, hygiene, and sanitation standards.

* Train, coach, and evaluate kitchen staff.

* Plan staff schedules and monitor kitchen productivity.

* Coordinate with Purchasing and other departments to ensure ingredient availability.

* Monitor kitchen equipment and ensure proper maintenance.

* Drive innovation by creating new menu items and improving existing dishes.