What does a Head Chef do?

The Head Chef is responsible for overseeing all culinary operations and ensuring the highest quality of food preparation and presentation. Reporting directly to the General Manager, this role involves menu planning, recipe development, staff management, and maintaining a safe and efficient kitchen environment. The Head Chef will lead a team of talented chefs and kitchen staff, while also collaborating with other departments to deliver an exceptional dining experience.

Responsibilities of Head Chef

• Oversee and manage all aspects of the kitchen operations at Master, ensuring the highest quality of food production and service.
• Develop and create innovative menus that align with the company's culinary vision and meet the expectations of customers.
• Train, mentor, and supervise kitchen staff, ensuring they adhere to standard operating procedures and maintain a high level of professionalism.
• Collaborate with the procurement team to source and select the best quality ingredients while maintaining cost efficiency.
• Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing wastage.
• Ensure compliance with all health and safety regulations, including proper food handling, storage, and sanitation practices.
• Conduct regular inspections of the kitchen and equipment to identify and address any maintenance or repair needs.
• Stay updated with industry trends and new cooking techniques, incorporating them into the menu and training programs as appropriate.
• Manage and optimize kitchen operations to achieve financial targets, including food cost control and labor cost management.
• Foster a positive and collaborative work environment, promoting teamwork,