Head chef

Design and update menus, ensuring variety, quality, and seasonal relevanceSupervise and manage kitchen staff, including hiring, training, and schedulingMaintain high standards of food preparation, presentation, and hygieneMonitor inventory levels and order supplies as neededControl food costs and minimize wasteEnsure compliance with health and safety regulationsCollaborate with management on pricing, promotions, and special eventsHandle customer feedback related to food quality and service Proven experience as a Head Chef, Executive Chef, or Sous ChefStrong leadership and team management skillsIn-depth knowledge of kitchen operations and culinary techniquesAbility to work under pressure in a fast-paced environmentExcellent organizational and time-management skillsFamiliarity with food safety regulations and standardsCulinary degree or equivalent experience preferred