Chef

Key Responsibilities:
Food Preparation & Cooking:
Preparing and cooking a variety of dishes, including entrees, appetizers, salads, desserts, and sauces.
Menu Planning & Development:
Developing and planning menus, creating new dishes, and ensuring menu items are appealing and high-quality.
Kitchen Management:
Supervising and coordinating kitchen staff, delegating tasks, and ensuring the kitchen operates efficiently.
Food Safety & Sanitation:
Maintaining a clean and sanitary kitchen environment, ensuring compliance with food safety regulations, and educating staff on proper food handling practices.
Inventory & Ordering:
Managing food inventory, placing orders for supplies, and ensuring the kitchen is well-stocked.
Staff Management:
Hiring, training, and supervising kitchen staff, providing guidance and support, and ensuring they meet the standards of the kitchen.
Quality Control:
Ensuring food quality and presentation, tasting dishes before service, and making necessary adjustments.
Cost Control:
Monitoring food costs, managing budgets, and minimizing waste.
Additional Responsibilities:
Creating weekly schedules and managing staff requests.
Conducting staff meetings to review policies and menu changes.
Researching new culinary trends and ingredients.
Arranging for equipment purchases and repairs.
Instructing cooks in food preparation techniques.