Head Chef

• Lead, supervise, and motivate the entire kitchen team.
• Conduct weekly kitchen meetings to align staff on operations, feedback, and updates.
• Provide performance feedback and mentoring to cooks and kitchen staff.
• Facilitate staff development and kitchen team training programs.

• Ensure all dishes meet company quality and presentation standards before being served.
• Follow and enforce standardized recipes and portion sizes.
• Coordinate with R&D for implementation of new menu items.

• Monitor and manage inventory levels to ensure adequate stock of ingredients and supplies.
• Coordinate with purchasing staff for food ordering and restocking.
• Implement strategies to minimize food wastage and control kitchen costs.

• Ensure the kitchen complies with all food safety, hygiene, and sanitation standards.
• Enforce proper food handling and storage practices.
• Lead the kitchen team to successfully pass internal and external food audits.

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