Head Chef

Education: Degree in Culinary Arts or related specialty from an accredited culinary school.

Leadership Skills: Ability to lead and manage a team of chefs and kitchen staff.

Organizational Skills: High organizational skills to manage all aspects of the kitchen, including meal planning, and coordinating daily activities.

Creativity: The ability to create new recipes and dishes that are in line with market trends and customer taste.

Food Safety Knowledge: Deep understanding of food safety and hygiene standards.

Inventory Management: The ability to manage inventory and control costs without compromising quality.