CHEF

Prepare high-quality dishes on time to meet customer satisfaction and operational standards

Update menus based on seasonal ingredients and customer preferences

Oversee daily kitchen operations and ensure efficient workflow

Supervise, train, and mentor kitchen staff

Coordinate and assign tasks to cooks to streamline kitchen workflow and improve service efficiency

Maintain high standards of food quality, presentation, and hygiene

Monitor inventory levels and order supplies as needed

Control food costs and minimize waste

Ensure compliance with health and safety regulations

Collaborate with management on menu development and special events

Communicate clearly and coordinate tasks with team members to enhance kitchen workflow and efficiency

Manage menu planning, food quality, food safety compliance, cost control, and overall kitchen operations to ensure smooth service and consistent customer satisfaction

Address customer feedback and resolve any kitchen-related issues

Implement and enforce kitchen policies and procedures

Requirements

Bachelor's degree in Culinary or related field

Strong organizational and time management skills to prioritize tasks effectively

Advanced knowledge of professional food principles and practices