CHEF

Kitchen Operations and Staff Management:

• Directs kitchen operations: Oversees food preparation, cooking, and cleanup, ensuring efficiency and effectiveness.
• Manages kitchen staff: Assigns tasks, supervises chefs and cooks, and ensures adherence to standards.
• Trains and develops kitchen staff: Provides instruction and guidance to enhance skills and performance.
• Maintains a clean and organized kitchen environment: Ensures compliance with food safety and hygiene regulations.

Menu Planning and Food Quality:

• Develops and updates menus: Creates new dishes and plans seasonal or special menus.
• Manages food costs: Controls expenses and ensures efficient use of ingredients.
• Ensures food quality: Inspects raw and cooked food items, and approves dishes before they are served.
• Maintains food safety standards: Adheres to all relevant regulations and procedures.

Inventory and Supply Management:

• Manages inventory: Tracks stock levels and ensures timely ordering of supplies.
• Maintains vendor relationships: Negotiates prices and ensures reliable supply of ingredients.

Other Responsibilities:

• Collaborates with restaurant management: Aligns kitchen operations with the restaurant's overall goals.
• Resolves kitchen issues: Addresses problems and ensures timely resolution to maintain smooth operations.
• May be involved in hiring and training new staff: Recruits, hires, and trains chefs, cooks, and kitchen staff.