JOB DETAILS:

Responsibilities:

• • Oversee all kitchen operations, including food preparation, cooking, and presentation.
  • Plan and design menus, ensuring creativity, quality, and cost efficiency.
  • Manage kitchen staff (Commis Chefs, cooks, assistants) and delegate tasks.
  • Ensure compliance with food safety, hygiene, and sanitation standards.
  • Control inventory, order supplies, and minimize food waste.
  • Train and mentor junior chefs to maintain high culinary standards.
  • Collaborate with management on pricing, promotions, and customer feedback.

Requirements:

• Proven experience as a Head Chef, Executive Chef, or Chef de Cuisine.
• Culinary degree/diploma or equivalent professional training.
• Strong leadership, organizational, and time-management skills.
• Expertise in diverse cuisines, plating techniques, and kitchen equipment.
• Knowledge of food safety regulations (HACCP, ISO 22000).