Head Chef

· Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation

· Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems

· Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations

· Lead and ensure staff are cross-trained to support successful daily operations

· Work closely with the Executive Chef to determine menu selections and specials and develop new menus recipes as necessary

· Assume duties and responsibilities in the absence of the Executive Chef