Responsibilities:

• Food Preparation & Cooking: Prepare, season, and cook a variety of foods, following recipes and standards for presentation and taste.
• Menu Planning: Develop and plan menus based on seasonal ingredients, customer preferences, and restaurant goals.
• Inventory Management: Manage stock levels of ingredients, order supplies, and ensure the kitchen runs efficiently without excess waste.
• Team Supervision: Lead, mentor, and manage kitchen staff, including line cooks, prep cooks,and other kitchen employees.
•  Quality Control: Ensure that food is prepared and presented in a high-quality manner and complies with health and safety standards.
• Maintaining Cleanliness: Ensure cleanliness and proper sanitation in the kitchen, including tools, appliances, and workstations.
• Cost Control: Monitor food costs, minimize waste, and ensure efficient use of kitchen resources.
• Customer Service: Occasionally interact with customers, especially in high-end restaurants or when special requests are made.
• Health and Safety Compliance: Follow proper health and safety regulations, including maintaining a hygienic environment in the kitchen.

Required Skills:

• Culinary Expertise: Strong knowledge of cooking techniques, ingredient pairings, and food presentation.
• Leadership: Ability to manage a kitchen team effectively and resolve conflicts quickly.
• Time Management: Ability to work under pressure and handle multiple tasks at once.
• Creativity: A creative approach to menu planning and food preparation.
• Attention to Detail: Precision in cooking and maintaining high-quality standards.
• Physical Stamina: Ability to stand for long periods and work in a fast-paced environment.

Qualifications:

• Education: Culinary degree or equivalent experience in a professional kitchen.
• Experience: Proven experience working in kitchen positions