CHEF

Job Summary

Lead the recruitment, training, and management of kitchen staff to deliver high-quality, safe, and timely food service. Plan menus and recipes that incorporate culinary trends, manage inventory, and ensure compliance with health and safety standards to delight customers.

Responsibilities

• Interview, hire, and train cooks and kitchen staff to build a skilled and efficient team
• Implement and monitor compliance with food safety and health regulations to ensure safe kitchen operations
• Manage inventory by ordering food, kitchen equipment, and supplies while maintaining accurate records for cost control
• Plan and supervise food preparation tasks to maintain high-quality standards and ensure timely service delivery
• Develop and plan fresh, appealing menus that incorporate current culinary trends to attract and retain customers
• Create and refine recipes to enhance dish presentation and flavor, improving customer satisfaction
• Monitor culinary trends and integrate innovative ideas into menu planning to keep offerings fresh and competitive
• Deliver fresh, well-presented dishes that meet quality standards and delight customers
• Manage multiple kitchen operations simultaneously to maintain efficiency and quality under high-pressure conditions
• Lead and communicate effectively with kitchen staff to foster teamwork and achieve operational goals

Preferred competencies and qualifications

• Bachelor degree in Food & Beverage industry
• Ability to multitask and perform effectively in a high-pressure environment
• Strong leadership and communication skills