Head Chef

Menu development: Design seasonal menus, introduce new dishes, and maintain consistency in flavor and presentation.Kitchen leadership: Supervise kitchen staff, assign tasks, and foster a collaborative team environment.Food quality control: Ensure dishes meet quality, hygiene, and safety standards.Inventory management: Monitor stock levels, order supplies, and manage food costs effectively.Training & mentoring: Develop junior chefs, provide coaching, and maintain high performance standards.Budge…