Chef

Core Responsibilities

• Menu Planning: Develop seasonal or specialized menus, research food trends, and create new recipes.
• Kitchen Supervision: Oversee and coordinate the activities of kitchen staff, including training, scheduling, and performance assessment.
• Food Production: Prepare, cook, and present high-quality dishes according to established standards.
• Inventory Management: Order food and kitchen supplies, manage stocks to minimize waste, and maintain relationships with vendors.
• Safety & Sanitation: Enforce strict adherence to health and safety regulations, including HACCP guidelines and sanitation standards.
• Financial Oversight: Manage kitchen budgets, determine menu pricing, and monitor food and labor costs to ensure profitability.
• Researching new ingredients and suppliers.
• Inspecting deliveries and ensuring freshness of food.
• Training and mentoring junior chefs and kitchen staff.
• Coordinating with wait staff for daily specials and service.
• Maintaining clean and organized work areas and equipment.