Chef de Cuisine/Head Chef

Menu Development: Creating innovative and seasonal menus that showcase the restaurant's culinary philosophy. Food Production: Directing and supervising the preparation of all food items, ensuring consistency and adherence to high standards. Staff Management: Hiring, training, and motivating a team of talented chefs and cooks. Inventory Control: Managing food inventory, minimizing waste, and optimizing costs. Quality Assurance: Conducting regular quality checks to ensure food meets the highest standards of taste, presentation, and safety. Cost Control: Developing strategies to control food costs and maximize profitability. HACCP Compliance: Ensuring adherence to all food safety regulations and maintaining a clean and hygienic kitchen environment.