HEAD CHEF

Job Summary As a head chef, you will lead all kitchen operations, oversee dish preparation from start to finish, manage staff hiring and performance, ensure compliance with health and safety standards, and innovate new recipes to enhance the restaurant’s culinary offerings. Responsibilities • Lead and supervise kitchen staff to ensure smooth daily operations and high-quality food preparation • Develop and test new recipes to keep the menu innovative and appealing • Manage recruitment, training, and performance evaluation of kitchen employees • Enforce health and safety standards to maintain a safe and hygienic kitchen environment • Plan menus based on knowledge of food products and their availability to optimize cuisine offerings • Organize kitchen workflows and schedules to maximize efficiency and timely service • Maintain stamina and resilience to work extended hours and stand for long periods during busy service times Preferred competencies and qualifications • On-the-job training experience relevant to culinary arts and kitchen management • Strong knowledge of food products and seasonal availability to support menu planning • Effective organizational, supervisory, and time management skills to coordinate kitchen activities