Job Description: As the Head Chef, will be responsible for managing all aspects of the kitchen, including food preparation, cooking, menu planning, inventory management, and ensuring adherence to food safety and sanitation standards. Will lead a team of kitchen staff, providing guidance, training, and support to maintain high-quality standards and efficient operations.
Key Responsibilities:
- Plan and direct food preparation and culinary activities, ensuring adherence to recipes, quality standards, and presentation guidelines.
- Oversee kitchen operations, including inventory management, ordering supplies, and maintaining equipment.
- Develop menus and specials, taking into account seasonal ingredients, customer preferences, and budgetary considerations.
- Train and supervise kitchen staff, including chefs, cooks, and assistants, to ensure consistency and excellence in food preparation and service.
- Monitor food costs and waste to optimize profitability and minimize expenses.
- Ensure compliance with food safety and sanitation regulations, conducting regular inspections and training staff on proper procedures.
- Collaborate with management to develop strategies for improving kitchen efficiency, customer satisfaction, and overall restaurant performance.
- Stay updated on industry trends, new ingredients, and cooking techniques to continually enhance the menu and culinary offerings.
- Handle customer inquiries, feedback, and special requests in a professional and timely manner.
- Foster a positive and collaborative work environment, promoting teamwork, communication, and mutual respect among kitchen staff.
