Chef

• Plan and develop menus based on seasonal ingredients, dietary preferences, and culinary trends.
• Prepare and cook a variety of dishes, ensuring consistency and adherence to recipes.
• Train and supervise kitchen staff, including cooks, sous chefs, and line cooks.
• Delegate tasks and responsibilities to kitchen team members, ensuring efficient workflow.
• Monitor food preparation processes to maintain quality, freshness, and food safety standards.
• Ensure compliance with health and safety regulations, sanitation guidelines, and food handling procedures.
• Oversee inventory management, including stock rotation, ordering, and cost control.
• Create and maintain kitchen schedules, staffing plans, and production schedules.
• Collaborate with front-of-house staff to coordinate service timing and menu offerings.
• Develop and implement culinary techniques, recipes, and plating presentations.
• Stay informed about culinary trends, ingredients, and techniques through research and professional development.
• Address guest feedback and complaints promptly and professionally.
• Maintain cleanliness and organization in the kitchen, including equipment maintenance and sanitation.
• Foster a positive and collaborative work environment, promoting teamwork and professional growth among kitchen staff.

JobPlacements.com