Head Chef

Kitchen Supervision Lead and supervise the day-to-day operations of the kitchen. Ensure all kitchen staff perform their duties efficiently and according to standards. Coordinate food preparation activities to maintain smooth kitchen flow. Food Preparation & Cooking Prepare and cook high-quality dishes. Ensure consistency in taste, portioning, and presentation. Oversee the preparation of ingredients and execution of recipes. Menu Execution Work closely with the Executive Chef to implement menus and daily specials. Ensure all dishes meet the establishment’s standards and customer expectations. Inventory & Stock Control Monitor stock levels of ingredients and kitchen supplies. Conduct regular stock checks and place orders when necessary. Minimize waste and ensure efficient use of ingredients. Kitchen Hygiene & Food Safety Enforce strict hygiene and cleanliness standards in the kitchen. Ensure compliance with food safety regulations (e.g., HACCP, WSQ). Train staff on proper sanitation and food handling procedures. Team Training & Development Train junior chefs and kitchen staff in cooking techniques and safety. Mentor staff to improve kitchen performance and productivity. Foster a positive and cooperative kitchen environment. Quality Control Monitor the quality of raw and cooked food. Conduct regular tasting and kitchen inspections. Address any issues related to food quality or kitchen operations. Coordination with Front-of-House Communicate effectively with service staff to ensure timely food delivery. Manage special dietary requests or guest complaints related to food. Cost Management Help control food costs by managing portion sizes and reducing waste. Track kitchen expenses and support budget planning.