Job Descriptions:

 • Design and plan menus that align with the restaurant's concept, seasonal ingredients, and customer preferences.

• Lead, train, and schedule kitchen staff, ensuring they adhere to recipes, portion control, and hygiene standards.

• Oversee food preparation and cooking, ensuring dishes are prepared to high-quality standards and meet presentation requirements.

• Maintain high standards of food quality and consistency, conducting regular taste tests and making adjustments as needed.

• Monitor kitchen expenses, track food costs, and work within budget constraints to maximize profitability.

• Develop and implement the culinary vision and strategy for the establishment, aligning with the brand and market trends.

• Create and innovate menus that reflect the concept, attract customers, and maximize profitability.

• Oversee daily kitchen operations, including food preparation, plating, and service, ensuring efficiency and consistency.

• Monitor and manage kitchen budgets, including food costs, labor costs, and operational expenses.

• Maintain and enhance food quality and presentation, conducting regular quality checks and making improvements as needed.

• Build and maintain relationships with suppliers, negotiate contracts, and source highquality ingredients.

• Ensure adherence to all health and safety regulations, including sanitation and food safety standards.

Skills

Required Skills:

 • Proven experience as a Head Chef / Executive Chef or similar role in a high-volume restaurant.

• Minimum 5 Years of Experiences in the same field

• Culinary degree or equivalent experience preferred.

• Strong leadership and communication skills.

• Ability to work in a fast-paced environment and manage multiple tasks efficiently. • Knowledge of kitchen equipment, food safety standards, and best practices in culinary arts.

• Proven track record in menu development, kitchen management, and cost control.