Head Chef

Roles and Responsibilities

• Manage kitchen operations, ensuring high-quality food production and presentation.
  
• Develop menus, recipes, and pricing strategies to meet business objectives.
  
• Supervise staff performance, providing guidance and training as needed.
  
• Maintain inventory levels, minimizing waste and optimizing stock control.
  
• Ensure compliance with health and safety regulations, maintaining a clean working environment.
  

Desired Candidate Profile

• 2-7 years of experience in culinary management or related field (hotels/restaurants).
  
• BHM degree from an accredited institution (any specialization).
  
• Proven track record in menu planning, food costing, and beverage management.
  
• Strong communication skills for effective team leadership and customer interaction.