Head Chef

The Head Chef will control and direct food preparation process. Approve dishes before reaching customers. Oversee work of subordinates. Prepare and cook food according to recipes and presentation guidelines. Operate kitchen equipment and machinery (ovens, grills, fryers, food processors). Construct menus and improve existing culinary creations. Execute menu items efficiently during service periods. Monitor and manage inventory levels of food and supplies. Plan orders of ingredient and equipment. Ensure compliance with health and safety regulations. Supervise kitchen staff and provide training. Plate food attractively and according to presentation standards. Develop and test new recipes, modify existing recipes as needed. Monitor food and labor costs to maintain profitability. Coordinate with kitchen team for timely food preparation and delivery. Manage stock and inventory of kitchen supplies and food ingredients. Comply with nutrition and sanitation regulations.

Minimum Requirements: 4 years of experience in a job offered or related experience. Must have experience with each of the following: supervising and coordinating activities of cooks and other kitchen workers engaged in food preparation; drafting reporting documentation; developing restaurant menus; training new cooks and other kitchen workers; managing kitchen working processes; creating schedules of work; drafting purchase letters; control of products quality; and conducting kitchen accounting. Must have experience with various cooking techniques (sauting, frying, baking, grilling); and experience with knife skills and safe knife handling practices.