Head Chef

Key Responsibilities:

• Menu Development:
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• Create and update innovative, cost-effective, and seasonal menus.
• Design dishes that meet customer preferences and uphold brand standards.
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• Kitchen Operations:
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• Supervise food preparation and presentation to ensure high quality.
• Monitor portion control, waste management, and inventory usage.
• Ensure timely service during all meal periods.
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• Team Management:
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• Lead, train, and motivate kitchen staff.
• Delegate responsibilities and maintain smooth kitchen flow.
• Schedule staff and manage labor costs within budget.
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• Inventory & Cost Control:
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• Monitor food stock and place orders as needed.
• Maintain proper storage and labeling practices.
• Control food costs and minimize wastage.
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• Compliance & Safety:
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• Enforce hygiene, sanitation, and safety standards in accordance with local regulations.
• Conduct regular inspections and implement corrective actions as needed.
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• Customer Service:
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• Collaborate with front-of-house staff to ensure guest satisfaction.
• Address customer feedback related to food quality and consistency.
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