Responsibilities:
Oversee daily kitchen operations and lead all culinary staff.
Plan, design, and update menus with high-quality dishes.
Ensure consistency in taste, presentation, and portioning.
Maintain high standards of hygiene, food safety, and sanitation (HACCP).
Manage food costing, inventory, stock levels, and ordering.
Train, mentor, and supervise chefs, cooks, and kitchen assistants.
Work closely with restaurant management to meet operational goals.
Monitor kitchen equipment, maintenance, and safety procedures.
Handle staffing schedules, performance evaluations, and conflict resolution.
Control waste, optimize workflow, and maintain cost efficiency.
Stay updated with food trends and introduce innovative dishes.
Requirements:
Proven experience as a Head Chef or Executive Chef in a reputable restaurant or hotel.
Strong culinary background with expertise in (specify cuisine: Continental, Arabic, Italian, etc.).
Excellent leadership, communication, and team management skills.
Knowledge of food safety standards, kitchen operations, and costing.
Ability to work under pressure in a fast-paced environment.
Creativity, passion for cooking, and attention to detail.
Culinary degree or relevant certification preferred.
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