HEAD CHEF

Description

Job Summary: Responsible for planning, coordinating, and supervising all kitchen operations, ensuring food quality, organization, cost control, and team leadership. Key Highlights: 1. Kitchen team leadership and management 2. Menu planning and development 3. Supervision of food quality and presentation ### **Job Objective:** Responsible for planning, coordinating, and supervising all kitchen activities to ensure food quality, workplace organization, cost control, and team leadership, thereby guaranteeing customer satisfaction and adherence to established standards. ### **Main Responsibilities:** * Plan and develop menus, considering seasonality, cost, and target audience profile. * Supervise food preparation and plating to ensure consistent quality and presentation standards. * Coordinate and lead the kitchen team (chefs, assistants, and helpers). * Manage food inventory, place orders, and minimize waste. * Ensure compliance with food hygiene and safety regulations. * Train and develop staff, promoting best practices in the kitchen. * Monitor operational costs and propose improvements for optimization. * Participate in developing new dishes and updating the menu. * Ensure workplace cleanliness and organization. ### **Requirements:** * Proven experience as a Head Chef or in a similar role. * Knowledge of culinary techniques and kitchen management. * Basic understanding of inventory and cost control. * Knowledge of food handling best practices (Sanitary Surveillance). * Leadership and team management skills. * Organization, agility, and ability to work under pressure. Minimum Education: Elementary School (1st level) Personal vehicle required * CASH MEAL ALLOWANCE * TRANSPORTATION ALLOWANCE * SEST SENAT PARTNERSHIP * ATTENDANCE BONUS * LIFE INSURANCE