Main Responsibilities
Lead and manage the kitchen team, ensuring efficient and professional performance;
Plan, create, and update menus, maintaining creativity and alignment with the concept of the establishment;
Supervise food preparation and presentation, ensuring consistency and high standards;
Control food costs, budgets, and inventory, optimizing resources and minimizing waste;
Ensure compliance with food safety and hygiene regulations (HACCP);
Recruit, train, and develop kitchen staff;
Coordinate with other departments (e.g., front of house, purchasing, management);
Monitor supplier quality and manage purchasing decisions;
Handle customer feedback related to food quality and service;
Ensure smooth operation during service, particularly at peak times.
Proven experience as a Head Chef or Senior Chef role;
Strong leadership and team management abilities;
Excellent culinary skills and creativity;
Solid knowledge of food cost control and kitchen management;
Ability to work under pressure in a fast-paced environment;
Strong organizational and decision-making skills;
High standards of hygiene, quality, and presentation.
