Responsibilities
- Manage and lead the kitchen team
- Plan and create menus
- Oversee food preparation and presentation
- Maintain food quality and hygiene standards
- Ensure compliance with health and safety regulations
- Manage inventory and budget
- Train and develop kitchen staff
Qualifications
- Proven experience as a Head Chef or Sous Chef
- Culinary arts degree or equivalent certification
- Strong leadership and communication skills
- Ability to work in a fast-paced environment
- Knowledge of menu planning and food cost control
Skills
- Menu planning
- Food preparation techniques
- Leadership
- Budget management
- Culinary creativity