Head Chef - Continuous Learning Opportunities

Menu Development: Create innovative and seasonally-inspired menus that align with the restaurant's culinary vision and concept. Collaborate with the management team to develop and execute menu changes and specials.

Kitchen Management: Oversee day-to-day kitchen operations, including food preparation, cooking, and plating. Maintain cleanliness, organization, and compliance with food safety standards in accordance with local regulations.

Team Leadership: Lead, motivate, and mentor kitchen staff, fostering a culture of excellence, creativity, and teamwork. Conduct regular training sessions to develop skills and ensure consistency in food quality and presentation.

Vendor Management: Source, select, and manage relationships with suppliers and vendors to ensure the highest quality and freshness of ingredients while optimizing cost efficiencies.

Budgeting and Cost Control: Develop and manage kitchen budgets, including food and labor costs. Implement strategies to control expenses while maximizing profitability without compromising quality.

Quality Assurance: Conduct regular inspections of food preparation areas to maintain cleanliness, sanitation, and compliance with health and safety standards. Implement quality control measures to ensure consistency and customer satisfaction.

Menu Costing and Inventory Management: Conduct regular inventory checks, monitor stock levels, and minimize waste. Calculate recipe costs and analyze food cost percentages to maintain profitability.

Creativity and Innovation: Stay updated on industry trends, techniques, and ingredients to inspire creativity and innovation in menu development and culinary execution.