Head Chef

You will lead daily kitchen operations to deliver high-quality food while managing costs, inventory, and staff. Collaborate with suppliers, develop menus, and enforce health and safety standards to drive profitability and operational excellence.

Responsibilities

• Manage daily kitchen operations to ensure efficient workflow and high food quality
• Coordinate with suppliers to place accurate food orders that meet menu requirements and budget constraints
• Develop innovative dishes and menus that attract customers and enhance the dining experience
• Conduct interviews and hire kitchen staff to build a skilled and motivated team
• Analyze food costs and implement strategies to maintain or increase profit margins
• Monitor inventory levels and control stock to minimize waste and avoid shortages
• Enforce proper stock rotation procedures to maintain food safety and freshness
• Implement and oversee health and safety protocols to comply with regulations and protect staff and customers
• Estimate costs for kitchen operations and ensure all purchases stay within the approved budget
• Manage kitchen accounts and prepare staff work rosters to optimize labor resources