Key Responsibilities:

• Develop and design creative menus that reflect current food trends and customer preferences.
• Oversee kitchen operations, including food preparation, cooking, and presentation of dishes.
• Ensure high standards of hygiene and food safety are met in accordance with health regulations.
• Manage inventory and food costs, and cooperate with suppliers to ensure quality ingredient sourcing.
• Train, mentor, and supervise kitchen staff, fostering a collaborative and positive team environment.
• Monitor and evaluate the performance of kitchen staff, providing regular feedback and evaluations.
• Maintain kitchen equipment and ensure it is in good working condition.
• Create and manage kitchen budgets, controlling labor and food costs effectively.
• Collaborate with management to plan and execute special events and catering services.
• Stay informed about industry trends and incorporate innovative techniques to enhance the dining experience.

Qualifications:

• Proven experience as a Head Chef with 2-3 years leadership role.
• Strong leadership and communication skills, with the ability to work well under pressure.
• Excellent knowledge of culinary techniques and various cuisines.
• Experience in menu development and cost control.
• Familiarity with health and safety regulations in the kitchen environment.
• Passion for food and a commitment to providing an exceptional dining experience.

Job Type: Full-tim

• Develop and design creative menus that reflect current food trends and customer preferences.
• Oversee kitchen operations, including food preparation, cooking, and presentation of dishes.
• Ensure high standards of hygiene and food safety are met in accordance with health regulations.
• Manage inventory and food costs, and cooperate with suppliers to ensure quality ingredient sourcing.
• Train, mentor, and supervise kitchen staff, fostering a collaborative and positive team environment.
• Monitor and evaluate the performance of kitchen staff, providing regular feedback and evaluations.
• Maintain kitchen equipment and ensure it is in good working condition.
• Create and manage kitchen budgets, controlling labor and food costs effectively.
• Collaborate with management to plan and execute special events and catering services.
• Stay informed about industry trends and incorporate innovative techniques to enhance the dining experience