CHEF

Job Summary Lead the recruitment, training, and management of kitchen staff to deliver high-quality, safe, and timely food service. Plan menus and recipes that incorporate culinary trends, manage inventory, and ensure compliance with health and safety standards to delight customers. Responsibilities • Interview, hire, and train cooks and kitchen staff to build a skilled and efficient team • Implement and monitor compliance with food safety and health regulations to ensure safe kitchen operations • Manage inventory by ordering food, kitchen equipment, and supplies while maintaining accurate records for cost control • Plan and supervise food preparation tasks to maintain high-quality standards and ensure timely service delivery • Develop and plan fresh, appealing menus that incorporate current culinary trends to attract and retain customers • Create and refine recipes to enhance dish presentation and flavor, improving customer satisfaction • Monitor culinary trends and integrate innovative ideas into menu planning to keep offerings fresh and competitive • Deliver fresh, well-presented dishes that meet quality standards and delight customers • Manage multiple kitchen operations simultaneously to maintain efficiency and quality under high-pressure conditions • Lead and communicate effectively with kitchen staff to foster teamwork and achieve operational goals Preferred competencies and qualifications • Bachelor degree in Food & Beverage industry • Ability to multitask and perform effectively in a high-pressure environment • Strong leadership and communication skills