Menu Planning: Develop creative and innovative menu ideas that meet customer preferences and seasonal availability of ingredients.
Food Preparation: Prepare and cook dishes according to recipes, ensuring consistency in taste, presentation, and quality.
Kitchen Management: Manage kitchen staff, including hiring, training, and scheduling. Delegate tasks and oversee the work of cooks and other kitchen personnel.
Inventory Management: Monitor inventory levels of food supplies and kitchen equipment. Place orders for ingredients and supplies as needed to maintain stock levels.
Quality Control: Ensure that all food products meet quality and safety standards. Conduct regular inspections of food preparation areas to maintain cleanliness and sanitation.
Cost Control: Work within budgetary constraints to minimize food waste and optimize kitchen efficiency. Monitor food costs and implement cost-saving measures where necessary
Job Requirements
Proven experience as a chef in a high-volume restaurant or catering establishment.
Culinary degree or equivalent certification from a recognized culinary school.
Strong knowledge of cooking techniques, food safety standards, and kitchen management practices.
Excellent leadership and communication skills.
Ability to work under pressure and multitask in a fast-paced environment.
