Head Chef
1 week ago
Role & responsibilities
Key Responsibilities of a Head Chef
Menu Planning & Development
- Create and update menus based on trends, seasonality, and customer demand.
- Balance creativity with cost-effectiveness.
Kitchen Operations
- Supervise daily food preparation and cooking activities.
- Assign tasks and oversee kitchen workflow for efficiency.
Team Leadership & Training
- Recruit, train, and mentor kitchen staff.
- Conduct regular performance reviews and foster teamwork.
Food Quality & Presentation
- Ensure dishes are prepared to standard recipes and presentation guidelines.
- Conduct regular tasting sessions for quality assurance.
Inventory & Cost Management
- Monitor stock levels, order supplies, and minimize wastage.
- Maintain food cost within budget and control portion sizes.
Health, Safety & Hygiene
- Ensure compliance with food safety regulations and HACCP standards.
- Maintain cleanliness and proper sanitation of the kitchen.
Collaboration & Communication
- Work closely with restaurant managers, F&B teams, and suppliers.
- Handle customer feedback and special requests when needed.
Innovation & Trends
- Keep up with culinary trends and bring fresh ideas to the menu.
- Experiment with new recipes, techniques, and presentations.
Preferred candidate profile
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Head Chef
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2 days ago
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2 days ago
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