Chef

Key Responsibilities

• Kitchen Management: Oversee daily prep, line operations, and service flow to ensure plates leave the kitchen on time and meet exact presentation standards.
• Menu Development: Create and update seasonal menus, test recipes, and establish precise portion controls and pricing.
• Staff Leadership: Hire, train, mentor, and schedule sous chefs, line cooks, and kitchen assistants.
• Inventory & Purchasing: Monitor stock levels, order food supplies and equipment, and manage vendor relationships.
• Safety & Hygiene: Enforce strict health, sanitation, and safety regulations across all workstations.
• Financial Control: Track food and labor costs to keep operations aligned with set budgets.