Key Responsibilities:

• Lead and manage the kitchen staff, including hiring, training, evaluating, and scheduling.
• Plan and create menus that are innovative, appealing, and meet dietary requirements.
• Prepare and cook high-quality meals, ensuring taste, presentation, and food safety standards are met.
• Manage inventory, including ordering and stocking ingredients and supplies.
• Oversee food preparation and supervise cooking processes to maintain consistency and quality.
• Monitor portion sizes and ensure proper utilization of ingredients to minimize waste.
• Enforce health and safety regulations and maintain cleanliness standards in the kitchen area.
• Collaborate with management and staff to develop new recipes and techniques.
• Develop and implement cost-saving strategies while maintaining food quality.
• Stay updated with industry trends, new ingredients, and cooking techniques.
• Maintain a positive and professional kitchen environment that fosters teamwork and motivation.

Education and Experience required:

• Proven experience as a Head Cook or similar role
• Excellent culinary skills and knowledge of various cooking techniques, flavor profiles, and presentation.
• In-depth knowledge of food safety, sanitation standards, and proper handling of kitchen equipment.
• Strong leadership and communication skills to effectively manage and motivate a kitchen team.
• High level of creativity and ability to create innovative menus and dishes.
• Ability to work in a fast-paced environment, handle pressure, and meet tight deadlines.
• Superb organization and multitasking skills.
• Ability to adapt and modify menus based on dietary requirements and customer preferences.
• Knowledge of inventory management practices and ability to analyze food cost and control expenses.
• Certification from a culinary school or relevant culinary qualification is preferred.
• Physical stamina and ability to stand for long periods and lift heavy objects.