Chef Cook

• Design and execute innovative and seasonal menu items that reflect the restaurant's culinary vision. • Oversee food preparation and ensure all dishes are consistently presented to the highest standards. • Collaborate with kitchen staff to maintain efficient workflow during peak service hours while minimizing waste. • Conduct regular inventory checks and order supplies to maintain stock levels without over-purchasing. • Culinary degree from an accredited institution or equivalent industry experience is essential. • A minimum of 3-5 years of professional kitchen experience, preferably in high-volume environments. • Certifications in food safety and culinary techniques are highly preferred to ensure compliance. • Prior experience in a supervisory role is advantageous for leading a dynamic kitchen team.