HEAD CHEF REQUIRED!!!!

Oversee all kitchen operations, ensuring food quality, consistency, and presentation.

Develop and design menus, incorporating seasonal ingredients and cost control strategies.

Lead, train, and supervise kitchen staff, including sous chefs, line cooks, and prep staff.

Ensure compliance with health, safety, and sanitation regulations.

Manage inventory, ordering, and stock control to maintain appropriate supply levels.

Monitor food costs and kitchen budgets, aiming for cost efficiency and minimal waste.

Maintain high standards of cleanliness and organization in all kitchen areas.

Collaborate with restaurant management on special events, promotions, and customer feedback.

Handle scheduling, staffing, and performance evaluations for kitchen personnel.

Stay updated on culinary trends and new techniques to continuously enhance the menu.