Head Chef

Kitchen Leadership Supervise and coordinate all kitchen staff.

Menu Creation & Execution Develop and refine recipes, ensuring high-quality dishes.

Food Preparation & Presentation Maintain consistency, taste, and visual appeal.

Inventory & Cost Control Monitor stock levels, order ingredients, and manage food costs.

Hygiene & Safety Compliance Ensure kitchen meets health and safety regulations.

Staff Training & Scheduling Train new employees and manage kitchen shifts.

Collaboration with Management Work with restaurant owners, managers, or the Executive Chef to align culinary goals.