Head Chef

1. Kitchen Management & Operations

• Oversee daily kitchen operations, ensuring smooth workflow and timely service.
• Plan, develop, and update menus, including seasonal specials.
• Monitor food preparation and presentation to maintain high quality and consistency.
• Implement and enforce kitchen safety, sanitation, and hygiene standards.

2. Staff Leadership & Development

• Recruit, train, and mentor kitchen staff, fostering a positive work environment.
• Prepare staff schedules and ensure adequate coverage for all shifts.
• Conduct regular performance reviews and provide constructive feedback.

3. Cost & Inventory Control

• Manage food and labor costs to meet budgetary requirements.
• Monitor inventory levels; order and source ingredients efficiently while minimizing waste.
• Maintain records of food purchases, inventory, and wastage.

4. Collaboration & Communication

• Work closely with restaurant management and front-of-house teams to coordinate service.
• Participate in management meetings and contribute to strategic planning.
• Address and resolve guest complaints related to food quality or service promptly.

5. Compliance

• Ensure compliance with all health, safety, and food hygiene regulations.
• Adhere to company policies and local regulations regarding food preparation and service.

Job Type: Full-time