Head Chef

Job Description

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*Key Responsibilities:* *  *Menu Innovation & Business Growth:*   *  Design, develop, and execute an innovative and profitable menu that excites our guests and enhances our brand.   *  Regularly introduce new, seasonal, and special dishes to attract new customers and keep the menu fresh.   *  Analyze food costs, manage inventory, and optimize kitchen processes to maximize profitability. *  *Culinary Excellence:*   *  Lead all kitchen operations, ensuring every dish served meets our high standards for taste, temperature, and presentation.   *  Personally oversee the quality of all food, guaranteeing a consistent, "lip-smacking" experience for every guest.   *  Manage supplier relationships to source the best quality ingredients. *  *Team Leadership & Training:*   *  Recruit, train, mentor, and lead the kitchen brigade, fostering a culture of excellence, collaboration, and continuous improvement.   *  Develop the skills of your team through hands-on training and constructive feedback.   *  Manage kitchen staff scheduling and ensure a smooth, efficient service. *  *Kitchen Management:*   *  Ensure strict compliance with all health, safety, and sanitation regulations.   *  Oversee all kitchen administration, including ordering, stock control, and budgeting. *Qualifications:* *  Proven experience as a Head Chef or Executive Sous Chef in a reputable establishment. *  A strong portfolio of creative and successful menu development. *  Exceptional cooking skills and a deep understanding of various culinary techniques. *  Strong leadership, communication, and team-building skills. *  Solid understanding of kitchen financials, including food costing, labor control, and inventory management. *  A passion for training and developing junior staff. *  Culinary degree or equivalent professional training is preferred.