Develop and design seasonal menus that align with our restaurant’s concept.
• Oversee daily kitchen operations, ensuring consistency and quality in every dish.
• Manage inventory, including ordering and cost control to meet budgetary requirements.
• Train, mentor, and supervise kitchen staff, fostering a collaborative environment.
• Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen.
• Collaborate with management on marketing strategies and special events.
Qualifications:
• Proven experience as a Head Chef or in a similar leadership role within a kitchen.
• Culinary degree or equivalent experience.
• Strong leadership and communication skills.
• Ability to create diverse and innovative menus.
• Excellent organizational and multitasking abilities.
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