HEAD CHEF

Interview, hire, and train cooks and kitchen staff to build a skilled and efficient team Plan and supervise food preparation tasks to maintain high-quality standards and timely service Develop and plan fresh, appealing menus that reflect current culinary trends Order food, kitchen equipment, and supplies while maintaining accurate inventory records Enforce compliance with food safety, hygiene and sanitation standards to maintain a safe kitchen environment Ensure proper storage, labelling, and stock rotation (FIFO) of food items to reduce waste and maintain freshness Requirements At least 5 years of working experience in the F&B industry Bachelor's degree in Culinary or related field Excellent communication and organizational skills Ability to collaborate effectively and work efficiently within a team environment