Head Chef

Job Title: Head Chef
Department: Food & Beverage

Detailed Work Profile

1. Menu Development and Innovation

   • Create and design innovative menus showcasing culinary creativity.
   • Develop seasonal menus with fresh, locally sourced ingredients.
   • Collaborate with management to align menus with customer preferences and business goals.

2. Kitchen Management

   • Oversee all kitchen operations, including food preparation, cooking, and presentation.
   • Lead and supervise kitchen staff, providing guidance and training.
   • Establish and enforce kitchen policies for cleanliness, hygiene, and safety.

3. Quality Control and Assurance

   • Implement quality control measures for taste, presentation, and consistency.
   • Regularly inspect ingredients, equipment, and storage areas for food safety.
   • Address any food quality issues promptly.

4. Vendor Relations and Procurement

   • Source high-quality ingredients and supplies from reputable vendors.
   • Negotiate favorable terms and pricing.
   • Manage inventory levels to minimize waste.

5. Budgeting and Cost Control

   • Develop and manage kitchen budgets for food and labor costs.
   • Implement cost-saving initiatives and efficient inventory management practices.
   • Monitor food cost data for improvement opportunities.