Head Chef

• Oversee and manage all kitchen operations to ensure smooth and efficient daily service. • Plan menus, develop new dishes, and maintain consistent food quality and presentation. • Supervise, train, and lead kitchen staff, including Sous Chefs, Chef de Partie, and Commis Chefs. • Prepare and standardize recipes, portion sizes, and cooking procedures. • Monitor food costs, control kitchen expenses, and minimize food waste. • Manage inventory, stock levels, purchasing, and supplier coordination. • Ensure compliance with food safety, hygiene, sanitation, and HACCP standards. • Maintain high standards of taste, freshness, quality, and presentation. • Plan staff schedules and allocate duties according to operational requirements. • Monitor food storage, stock rotation (FIFO), and proper handling of ingredients. • Proven experience as a Head Chef or in a similar senior kitchen management role in a restaurant or hotel. • Strong culinary skills and extensive knowledge of various cooking techniques and cuisines. • Excellent leadership skills with the ability to manage, train, and motivate kitchen staff. • Experience in menu planning, recipe development, and food presentation. • Strong knowledge of food costing, budgeting, inventory management, and waste control. • Thorough understanding of food safety, hygiene, sanitation, and HACCP standards. • Ability to maintain consistent food quality and manage kitchen operations efficiently.