We need an honest chef who can manage the kitchen, including food preparation, quality, and safety, who also leads staff to make sure the shop operates normally, should also have a keen business sense and knowledge of accounting, budgeting, and inventory control.

Responsibilities

• Menu development: Create menus, specials, and prep lists
• Food preparation: Cook entrees, appetizers, and other menu items
• Kitchen operations: Manage inventory, budgeting, and procurement
• Staff management: Recruit, interview, and hire staff
• Training: Teach kitchen staff culinary techniques and best practices
• Sanitation: Ensure that kitchen equipment and work areas are clean and sanitized
• Health and safety: Ensure compliance with all health and safety regulations
• Food quality: Ensure that food is fresh, unspoiled, and of consistent quality
• Equipment: Maintain and ensure that kitchen equipment is functional
• Business management: Collaborate with management to align culinary direction with the establishment's goals