REQUIREMENTS

Proven experience as a Chef or Head Chef

Strong knowledge of kitchen operations and restaurant management

Excellent leadership, communication, and organizational skills

Ability to oversee procurement, costing, inventory, and menus

Passion for culinary excellence and customer satisfaction

Ability to manage staff with professionalism and teamwork

Oversee day-to-day kitchen and restaurant operations

Manage procurement of food items and supplies

Maintain and update control sheets, inventory, and cost management

Supervise kitchen and service staff to ensure smooth operations

Lead and participate in food production and service delivery

Develop, plan, and update menus

Ensure quality standards, hygiene, and consistency in all operations

Train, guide, and evaluate staff performance