Head Chef
Culinary leadership positions demand exceptional expertise in food management, team supervision and operational strategy. This role seeks a dedicated individual to drive menu development, manage kitchen operations and foster a culture of excellence.
Key Responsibilities:
1. Oversee daily kitchen activities, maintain high standards of food quality, hygiene and safety.
2. Design menus, conduct thorough market research and train staff to optimize performance.
3. Monitor kitchen inventory, optimize profit margins and ensure customer satisfaction.
4. Coordinate with cross-functional teams to enhance service delivery and presentation.
5. Identify opportunities for innovation, propose commercially viable ideas and implement changes.