Head Chef/Cook

Key Responsibilities:

• Menu Planning:Head chefs create and develop menus, considering factors like seasonal ingredients, customer preferences, and restaurant theme.
• Staff Management:They supervise, train, and manage kitchen staff, including sous chefs and other cooks.
• Food Preparation Oversight:While they may not always do all the cooking themselves, they oversee the preparation and cooking of food, ensuring quality and consistency.
• Inventory and Ordering:They manage kitchen inventory, order supplies, and handle relationships with suppliers.
• Quality Control:Head chefs ensure that food meets high standards of quality, hygiene, and presentation.
• Cost Control:They manage food and labor costs, contributing to the overall profitability of the restaurant.

Job Type: Full-time

Work Location: In person