Job 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 high-quality 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 high-volume 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 fast-paced 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.
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