Head Chef

Head Chef

• Menu Development: Design creative and profitable menus, introduce seasonal daily specials, and adapt to changing culinary trends.
• Staff Management: Recruit, train, and manage the kitchen brigade. Set work schedules, track attendance, and build a positive team culture.
• Quality Control: Inspect and approve all dishes before they leave the pass, ensuring consistency and exceptional guest service.
• Inventory & Cost Control: Monitor food costs, minimize waste, negotiate with suppliers, and oversee regular stock takes to maintain profit margins.
• Compliance: Enforce rigorous food safety, sanitation, and allergen management regulations.