Plan and develop menus in accordance with seasonal availability, customer preferences, and food trends
Supervise food preparation and presentation to ensure quality and consistency
Monitor inventory, order supplies, and manage food costs
Maintain a clean, safe, and organized kitchen that adheres to health and safety regulations
Train, mentor, and manage kitchen staff to ensure high performance and teamwork
Collaborate with front-of-house staff to ensure seamless guest experience
Innovate new dishes and adapt recipes as needed to meet dietary needs or special requests
Ensure compliance with food hygiene and safety standards at all times
Proven experience as a Chef or Sous Chef in a high-paced kitchen
Culinary degree or equivalent professional experience
Deep knowledge of culinary techniques, food safety standards, and kitchen operations
Strong leadership and organizational skills
Ability to work under pressure and adapt to changing demands