What does a Chef do?

The Chef is responsible for overseeing all aspects of the kitchen operations, including menu planning, food preparation, and staff management. Reporting directly to the Head of Culinary, the Chef will ensure the highest quality of food is consistently delivered, while maintaining a safe and efficient working environment. This role requires strong leadership skills, culinary expertise, and the ability to create innovative and delicious dishes.

Responsibilities of Chef

• Plan and execute menus for daily meals, special events, and catering services.
• Supervise and train kitchen staff, ensuring adherence to food safety and sanitation standards.
• Manage inventory and order supplies, maintaining cost-effective and efficient operations.
• Create and develop new recipes, incorporating seasonal and locally sourced ingredients.
• Monitor food quality and presentation, ensuring consistency and customer satisfaction.
• Collaborate with management to develop and implement cost-saving strategies without compromising quality.
• Stay updated with industry trends and innovations, incorporating new techniques and flavors into the menu.
• Oversee food preparation and cooking processes, ensuring timely and accurate execution.
• Maintain a clean and organized kitchen, following proper cleaning and maintenance procedures.
• Foster a positive and collaborative work environment, promoting teamwork and professional growth among kitchen staff.