CHEF

Roles & Responsibilities

Position Purpose:

• Lead kitchen operations to uphold high-quality menu standards.
• Implement and oversee kitchen processes, guidelines, and staff development.
• Optimize kitchen staffing for operational efficiency and cost control.
• Manage inventory and supplier deliveries to ensure quality and profitability.
• Understand food cost models and their impact on restaurant financials.

Responsibilities:

• Ensure high-quality execution and presentation of menu items.
• Supervise station operations to maintain cooking processes, recipes, and safety standards.
• Manage inventory levels and quality through procurement and inspection.
• Maintain station cleanliness and setup standards.
• Monitor workflow efficiency and adherence to operational guidelines.
• Investigate and resolve customer complaints regarding food quality.
• Ensure compliance with safety procedures and cleanliness standards.
• Provide leadership, training, and motivation to team members.
• Conduct induction and ongoing training for kitchen staff.
• Manage team performance through evaluations and disciplinary actions as necessary.