Chef

SUMMARY:
-

POSITION INFO:

1. Plan and develop menus based on seasonal ingredients, dietary preferences, and culinary trends.
2. Prepare and cook a variety of dishes, ensuring consistency and adherence to recipes.
3. Train and supervise kitchen staff, including cooks, sous chefs, and line cooks.
4. Delegate tasks and responsibilities to kitchen team members, ensuring efficient workflow.
5. Monitor food preparation processes to maintain quality, freshness, and food safety standards.
6. Ensure compliance with health and safety regulations, sanitation guidelines, and food handling procedures.
7. Oversee inventory management, including stock rotation, ordering, and cost control.
8. Create and maintain kitchen schedules, staffing plans, and production schedules.
9. Collaborate with front-of-house staff to coordinate service timing and menu offerings.
10. Develop and implement culinary techniques, recipes, and plating presentations.
11. Stay informed about culinary trends, ingredients, and techniques through research and professional development.
12. Address guest feedback and complaints promptly and professionally.
13. Maintain cleanliness and organization in the kitchen, including equipment maintenance and sanitation.
14. Foster a positive and collaborative work environment, promoting teamwork and professional growth among kitchen staff.