HEAD CHEF

leads all daily kitchen operations, manages kitchen staff, designs menus, controls food costs, and enforces strict food safety and hygiene standards

Key Responsibilities

• Kitchen Operations: Direct food prep, cooking, and plating standards during service.
• Menu & Recipe Design: Create appealing seasonal menus and set exact recipes.
• Staff Management: Hire, train, mentor, and schedule line cooks and sous chefs.
• Inventory & Cost Control: Monitor stock levels, order from suppliers, and minimize waste to match the budget.
• Safety & Sanitation: Comply with local health, hygiene, and safety regulations.

Qualifications & Skills

• Experience: At least 3 to 5 years working in a senior kitchen management
• Leadership: Strong communication and team-building skills under high-pressure conditions.
• Physical Stamina: Ability to stand for long shifts in a hot, fast-paced environment.