Job Description

Job Responsibility As the Head Chef, you will be responsible for overseeing all aspects of the kitchen operations, ensuring the highest standards of food quality, presentation, and safety. You will lead a team of culinary professionals, manage inventory, create menus, and maintain a productive and positive work environment. Responsibilities 1- Menu Development: Create innovative and appealing menus that reflect the restaurant\'s concept, considering seasonal ingredients, dietary restrictions, and customer preferences. Continuously update and revise menus to keep offerings fresh and exciting. Work closely with management to establish pricing strategies that balance profitability and customer satisfaction. 2- Kitchen Management Supervise and motivate baking staff, including chefs, cooks, and assistants. Delegate tasks efficiently and ensure that all team members adhere to quality and sanitation standards. Manage inventory levels and ordering to minimize waste and maintain cost control. Oversee food preparation, cooking, and presentation to guarantee consistency and excellence. 3- Quality Control Conduct regular inspections of food products to ensure freshness, proper storage, and adherence to safety standards. Monitor cooking techniques and ensure that recipes are followed accurately. Implement quality assurance measures to uphold the restaurant\'s reputation for exceptional cuisine. 4- Training And Development Provide ongoing training to kitchen staff on cooking techniques, safety procedures, and sanitation protocols. Foster a collaborative and supportive work environment that encourages creativity and growth. Identify talent within the team and provide opportunities for advancement and skill development. 5- Health And Safety Compliance Maintain compliance with local health codes and regulations, as well as company policies regarding food handling and sanitation. Conduct regular safety meetings and enforce proper procedures to prevent accidents and injuries. Address any health or safety concerns promptly and effectively. Job Requirements Proven experience as a Head Chef or Executive Chef in a high-volume restaurant environment. Culinary degree or equivalent certification preferred. Strong leadership and management skills, with the ability to inspire and motivate a team. Extensive knowledge of culinary techniques, ingredients, and kitchen equipment. Excellent organizational and communication skills. Attention to detail and a commitment to maintaining high standards of quality and cleanliness. Job Benifits Attractive Salary Package. Annual Salary Increment. Meals/Meal Allowance. Staff Discount. Monthly Medical Claim. Monthly / Quarterly Sales Incentive.

foundit