CHEF

Prepare high-quality dishes on time to meet customer satisfaction and operational standards Update menus based on seasonal ingredients and customer preferences Oversee daily kitchen operations and ensure efficient workflow Supervise, train, and mentor kitchen staff Coordinate and assign tasks to cooks to streamline kitchen workflow and improve service efficiency Maintain high standards of food quality, presentation, and hygiene Monitor inventory levels and order supplies as needed Control food costs and minimize waste Ensure compliance with health and safety regulations Collaborate with management on menu development and special events Communicate clearly and coordinate tasks with team members to enhance kitchen workflow and efficiency Manage menu planning, food quality, food safety compliance, cost control, and overall kitchen operations to ensure smooth service and consistent customer satisfaction Address customer feedback and resolve any kitchen-related issues Implement and enforce kitchen policies and procedures Requirements Bachelor's degree in Culinary or related field Strong organizational and time management skills to prioritize tasks effectively Advanced knowledge of professional food principles and practices