Chefs

Job Title: Chef

The chef is responsible for overseeing all aspects of food preparation cooking and presentation in a restaurant or food service establishment. They lead a team of kitchen staff ensure highquality culinary output and uphold food safety and sanitation standards. The chef plays a key role in menu planning recipe development and maintaining kitchen operations.

Key Responsibilities:

• Plan and oversee food preparation ensuring recipes are followed accurately and consistently.
• Develop and create new menu items taking into account seasonal ingredients dietary preferences and customer feedback.
• Lead and manage kitchen staff including hiring training scheduling and supervising.
• Delegate tasks to kitchen staff ensuring smooth operation during service periods.
• Monitor inventory levels and order supplies as needed to maintain adequate stock.
• Inspect and ensure the quality of ingredients and finished dishes meets established standards.
• Maintain cleanliness and organization of the kitchen including equipment workstations and storage areas.
• Ensure compliance with health and safety regulations and sanitation standards.
• Collaborate with management to develop costeffective menus and control food costs.
• Work closely with frontofhouse staff to coordinate food service and address customer concerns.
• Stay current with culinary trends techniques and industry developments.
• Handle administrative tasks such as budgeting menu pricing and recordkeeping.
• Maintain a positive and professional work environment fostering teamwork and morale among kitchen staff.
• Respond promptly and effectively to kitchen emergencies or equipment malfunctions.
• Uphold the reputation and brand image of the establishment through highquality food and service.

Qualifications:

• Culinary degree or equivalent culinary education and/or experience preferred.
• Previous experience in a leadership role in a kitchen or culinary environment.
• Strong culinary skills and creativity in menu planning and recipe development.
• Knowledge of various cooking techniques cuisines and ingredients.
• Excellent leadership and management skills with the ability to motivate and inspire kitchen staff.
• Strong organizational and time management skills with the ability to prioritize tasks effectively.
• Knowledge of health and safety regulations and sanitation standards.
• Ability to work well under pressure in a fastpaced environment.
• Excellent communication and interpersonal skills.
• Flexibility to work evenings weekends and holidays as needed.

Remote Work :

No