Description

Requirements:

Extensive culinary experience and proven leadership in a kitchen.
Profound knowledge of various cuisines and culinary techniques.
Strong organizational and time management skills.
Creativity in menu development and food presentation.
Food safety and sanitation certifications.
Effective communication and team management abilities.
Responsibilities:

Lead and oversee the kitchen operations.
Plan menus, develop recipes, and create innovative dishes.
Manage food preparation, cooking, and presentation.
Train and supervise kitchen staff, including sous chefs and cooks.
Ensure food quality, taste, and consistency.
Control kitchen budgets and manage inventory.
Maintain a clean and safe kitchen environment.
Collaborate with management for menu planning and cost control.
Stay updated with food trends and industry standards.