Head Chef / Kitchen Manager

Key Responsibilities: Menu Development: Design creative, profitable menus and daily specials that align with the restaurant's concept and budget. Staff Management: Recruit, train, schedule, and mentor the kitchen brigade, ensuring smooth service and high morale. Quality Control: Inspect dishes for taste, portion size, and visual presentation before they leave the kitchen. Inventory & Cost Control: Manage ingredient purchasing, negotiate with suppliers, monitor food margins, and conduct regular stock takes. Health & Safety: Enforce rigorous food hygiene, sanitation, and workplace safety standards to meet regulatory requirements. Key Skills & Qualifications Culinary Mastery: Advanced knowledge of cooking techniques, flavor profiles, and food preparation. Leadership & Communication: Strong ability to mediate, motivate, and direct staff while maintaining a positive kitchen culture. Financial Acumen: Capability to manage kitchen budgets, minimize food waste, and maximize profitability.