Head Chef

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Assist the Executive Chef in managing kitchen costs and maintaining profitability.

Supervise food preparation and production, ensuring quality, portioning, and presentation meet standards.

Monitor ordering, receiving, and storage of food products and supplies.

Maintain kitchen equipment and ensure cleanliness and proper functioning.

Plan and develop menus in coordination with management.

Ensure compliance with company policies, procedures, and government regulations.

Manage, train, and motivate kitchen staff to achieve objectives and support professional growth.

Evaluate staff performance, provide feedback, and collaborate with HR on recruitment, promotions, and salary reviews.

Handle customer requests regarding special dietary needs and requirements.

Stay updated on industry trends and implement improvements to maintain competitiveness.

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