Kitchen Operations Management:

• Oversee all aspects of the kitchen operations, including food preparation, cooking, and presentation.

• Ensure compliance with food safety and sanitation standards, maintaining a clean and organized kitchen environment.

• Manage inventory and order ingredients, supplies, and equipment as needed.

• Collaborate with suppliers to source high-quality and fresh ingredients.

Team Leadership and Training:

• Supervise and lead the kitchen staff, providing guidance, coaching, and performance feedback.

• Foster a positive work environment, encouraging teamwork, creativity, and continuous improvement.

• Conduct training sessions to enhance the skills and knowledge of kitchen staff members.

Quality Control and Consistency:

• Implement standardized recipes, portion control, and plating guidelines to ensure consistent quality and presentation of meals.

• Monitor food production processes to maintain high standards of taste, texture, and appearance.

• Conduct regular quality checks to ensure adherence to company standards.

• Proven experience as a Head Chef, Executive Chef, or similar role in a high-volume kitchen environment.

• Strong culinary skills and creativity, with a passion for creating delicious and healthy meals.

• In-depth knowledge of various cooking techniques, flavor profiles, and dietary restrictions.

• Knowledge of food safety and sanitation regulations.

• Ability to work in a fast-paced and deadline-driven environment.

• Effective communication and interpersonal skills.