Responsibilities:
• Oversee all aspects of kitchen operations, including food preparation, cooking,
and presentation.
• Develop and update menus in collaboration with management.
• Train and supervise kitchen staff, including sous chefs, line cooks, and prep cooks.
• Ensure that food quality and safety standards are met at all times.
• Manage inventory and control food costs.
• Monitor kitchen equipment and schedule maintenance as needed.
• Create and maintain a positive and productive work environment.
• Stay updated on industry trends and incorporate new techniques and ingredients into menu offerings.
Requirements:
• Proven experience as a head chef or executive chef in a high-volume
restaurant.
• Culinary degree or equivalent certification preferred.
• Strong leadership and management skills.
• Excellent culinary skills and knowledge of various cuisines.
• Ability to work well under pressure and meet deadlines.
• Attention to detail and a passion for food and creativity.
• Knowledge of food safety and sanitation regulations.
• Effective communication and teamwork abilities.