Summary: The Chef/ Cook is responsible for managing the kitchen, overseeing food preparation, menu planning, and kitchen staff. They must ensure that kitchen operations run smoothly and according to industry regulations while maintaining high standards of food quality, hygiene, and safety. Responsibilities: Plan menus and create new dishes according to seasonal and local ingredients, food trends, and customer preferences. Manage food inventory, purchasing, and storage in compliance with quality and safety standards. Coordinate kitchen activities to ensure timely and efficient food preparation, cooking, and plating. Supervise kitchen staff, assign tasks, and provide training and coaching to improve skills and performance. Ensure compliance with food safety regulations, sanitation guidelines, and health department standards. Manage budgets, set targets, and monitor costs to achieve profitability goals. Collaborate with other departments, such as sales, marketing, and event planning, to develop culinary offerings that meet customer needs and preferences. Oversee kitchen equipment maintenance, cleaning, and repairs to ensure functionality and longevity. Maintain accurate records of food preparation, orders, and inventory, and report to the executive chef or other management as required. Participate in industry events, food shows, and culinary competitions to promote the restaurant and enhance professional skills and knowledge. Qualifications: High school diploma or equivalent required; culinary degree or certification preferred. 3-5 years of experience in a similar role in the hospitality and tourism industry. Extensive knowledge of food industry regulations, food safety standards, and culinary trends. Strong leadership, communication, and problem-solving skills. Proficiency in kitchen equipment and software systems. Demonstrated ability to manage inventory, budgets, and staff. Ability to work under pressure in a fast-paced environment and handle multiple tasks simultaneously. Willingness to work flexible hours, including weekends and holidays, and adapt to a changing schedule.