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You will be updated with latest job alerts via emailJob Descriptions:
• Design and plan menus that align with the restaurant's concept seasonal ingredients and customer preferences.
• Lead train and schedule kitchen staff ensuring they adhere to recipes portion control and hygiene standards.
• Oversee food preparation and cooking ensuring dishes are prepared to highquality standards and meet presentation requirements.
• Maintain high standards of food quality and consistency conducting regular taste tests and making adjustments as needed.
• Monitor kitchen expenses track food costs and work within budget constraints to maximize profitability.
• Develop and implement the culinary vision and strategy for the establishment aligning with the brand and market trends.
• Create and innovate menus that reflect the concept attract customers and maximize profitability.
• Oversee daily kitchen operations including food preparation plating and service ensuring efficiency and consistency.
• Monitor and manage kitchen budgets including food costs labor costs and operational expenses.
• Maintain and enhance food quality and presentation conducting regular quality checks and making improvements as needed.
• Build and maintain relationships with suppliers negotiate contracts and source highquality ingredients.
• Ensure adherence to all health and safety regulations including sanitation and food safety standards.
Required Skills:
• Proven experience as a Head Chef / Executive Chef or similar role in a highvolume restaurant.
• Minimum 5 Years of Experiences in the same field
• Culinary degree or equivalent experience preferred.
• Strong leadership and communication skills.
• Ability to work in a fastpaced environment and manage multiple tasks efficiently. • Knowledge of kitchen equipment food safety standards and best practices in culinary arts.
• Proven track record in menu development kitchen management and cost control.
Full Time