Head Chef

Core responsibilities
Menu and recipe development: Create new dishes, develop recipes, and plan menus to keep offerings fresh and appealing.
Kitchen management: Oversee all kitchen operations, including food preparation, cooking, and presentation, to ensure smooth and timely service.
Staff management: Hire, train, and supervise kitchen staff, delegating tasks and providing guidance and instruction.
Inventory and cost control: Manage food stock, inspect deliveries, and order supplies to control food costs and minimize waste.
Food safety and hygiene: Ensure the kitchen is clean and sanitary, and that all staff adhere to health and safety regulations.
Equipment maintenance: Inspect, maintain, and order cooking equipment and supplies as needed.
Additional duties
Customer interaction: May meet with customers to discuss special menus for events like weddings or banquets.
Quality control: Ensure all dishes are cooked correctly, look appealing, and meet the establishment's quality standards.
Scheduling: Create staff schedules to ensure adequate coverage during service hours.
Skills and qualifications
Culinary skills: Proficiency in cooking techniques and the ability to prepare a variety of dishes.
Leadership: Ability to manage and motivate a team in a fast-paced environment.
Organizational skills: Strong ability to multitask and manage time effectively.
Knowledge: Familiarity with food-related training techniques, sanitation practices, and inventory management.
Business acumen: Understanding of food costs and how to manage them efficiently.