Head Chef

Head Chef manages all kitchen operations, including menu development, food preparation, staff supervision, and inventory control to ensure high-quality, safe, and profitable dining. They are responsible for training, hiring, maintaining health standards, and controlling food/labor costs, often working hands-on to ensure consistent, premium service.

Key Responsibilities

Kitchen Management: Oversee daily operations, including food prep, cooking, and plating.

Menu & Culinary Development: Create, test, and update menus with new, seasonal dishes to attract customers.

Staff Leadership: Hire, train, schedule, and manage kitchen staff, ensuring teamwork.

Quality Control: Inspect food quality, taste, and presentation before it reaches the customer.

Financial Performance: Manage inventory, place orders, control food wastage, and meet cost goals (food/labor).

Health & Safety: Enforce strict compliance with food safety regulations and hygiene standards.