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Head Chef

Yesterday 2025/01/02
$500 - $1,000
Full Time Employee
1-9 Employees · Catering, Food Service, & Restaurant

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Job Description

  • Managing kitchen staff, including hiring and training new employees.
  • Conducting regular inventory audits to ensure that there is sufficient stock of all necessary ingredients and supplies.
  • Negotiating with suppliers to obtain the best prices for ingredients and supplies.
  • Collaborating with the front-of-house team to create innovative and visually appealing menu offerings that meet customer needs and preferences.

Skills

  • Must have excellent attention to detail, as they must ensure that all food is prepared to high quality and presentation standards.
  • Must have the ability to delegate tasks efficiently and manage time effectively to ensure the smooth running of the kitchen.
  • Should have a good understanding of each team member's strengths and weaknesses and be able to utilize them effectively.
  • Demonstrate strong conflict resolution skills and be able to handle customer complaints and other issues in a professional and effective manner.
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