Head Chef / Kitchen Manager

Responsibilities

• Menu Development: Design creative, profitable menus and daily specials that align with the restaurant's concept and budget.
• Staff Management: Recruit, train, schedule, and mentor the kitchen brigade, ensuring smooth service and high morale.
• Quality Control: Inspect dishes for taste, portion size, and visual presentation before they leave the kitchen.
• Inventory & Cost Control: Manage ingredient purchasing, negotiate with suppliers, monitor food margins, and conduct regular stock takes.
• Health & Safety: Enforce rigorous food hygiene, sanitation, and workplace safety standards to meet regulatory requirements.
• Key Skills & Qualifications
• Culinary Mastery: Advanced knowledge of cooking techniques, flavor profiles, and food preparation.
• Leadership & Communication: Strong ability to mediate, motivate, and direct staff while maintaining a positive kitchen culture.
• Financial Acumen: Capability to manage kitchen budgets, minimize food waste, and maximize profitability.

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Company Intel

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