Head Chef

• Education:
  Secondary (high) school graduation certificate
• Experience:
  1-2 years
• Job Type:
  Permanent
• Language:
  English
• Hours:
  35 to 40 hours per week

The Culinary Specialist will be responsible for overseeing kitchen operations and ensuring high standards of food quality and presentation. This role requires a passion for culinary arts and the ability to lead a team effectively.

• Maintain comprehensive records of food costs, consumption, sales, and inventory management.
• Introduce and demonstrate innovative cooking techniques and equipment to kitchen staff.
• Supervise and mentor a team of chefs, cooks, and kitchen personnel.
• Develop and create unique recipes that enhance the dining experience.
• Provide training to cooks in food preparation, cooking methods, and presentation skills.
• Prepare and cook meals for special events and banquets.
• Manage kitchen inventory and supplies efficiently.
• Consult with clients to plan and execute special functions.
• Oversee food preparation processes across multiple dining establishments.
• Recruit, hire, and train kitchen staff to maintain a skilled workforce.
• Ensure that food quality standards are consistently met and exceeded.

• Lead and supervise a team of 3-4 kitchen staff members.
• Ranks of chefs:
  Chef