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Responsibilities Plan and develop menus with creativity and profitability in mind. Oversee daily kitchen operations and ensure food is prepared to the highest standards. Supervise, train, and motivate kitchen staff, including sous chefs, line cooks, and prep cooks. Maintain proper hygiene, sanitation, and safety standards in compliance with health regulations. Monitor food stock, ordering supplies as needed, and managing costs to minimize waste. Ensure consistent portion sizes and food presentation. Collaborate with management on special events, promotions, and seasonal offerings. Implement and enforce kitchen policies, procedures, and performance standards. Stay up to date with culinary trends and integrate new technique Qualifications Proven experience as a Head Chef or Executive Chef in a busy kitchen environment. Culinary degree or equivalent experience preferred. Excellent knowledge of culinary techniques, kitchen equipment, and food safety standards. Strong leadership and team management skills. Ability to work under pressure and maintain high standards. Strong organizational and communication skills. Flexibility to work evenings, weekends, and holidays as needed. #J-18808-Ljbffr
