Head Chef

Design, plan, and update seasonal menus that reflect the restaurant s concept and brand identity.

• Ensure consistency in taste, presentation, and portion control across all dishes.
• Experiment with new techniques and ingredients to enhance culinary innovation
• Manage food cost, portion sizes, and minimize waste.
• Work with suppliers to source premium-quality ingredients while staying within budget.
• Maintain accurate inventory records and oversee stock rotation.
• Collaborate with restaurant management on menu planning, special events, and promotions.
• Communicate effectively with front-of-house staff to ensure excellent guest satisfaction.
• Address guest feedback professionally and promptly.
• Maintain the highest standards of food quality, hygiene, and safety.