The Head Chef oversees all aspects of food production, including recipe development, menu creation, and monitoring quality. They manage food and labor costs, maintain high standards of quality and sanitation, and handle stock levels and supplier relations. The Head Chef supervises kitchen staff, enforces safety procedures, and may personally prepare specialty dishes to contribute to culinary excellence.
Individual to be involved in:
1. Managing employee orientation, training logistics, and recordkeeping.
2. Facilitating and participating in organization-wide committees.
3. Reporting on employee safety, welfare, wellness, and health.
4. Providing direct support to employees during the implementation of culinary services, policies, and programs.
Requirements:
1. Culinary Expertise: Possessing advanced knowledge and skills in food preparation, cooking techniques, flavor profiles, and menu development.
2. Menu Planning and Cost Control: Demonstrating proficiency in creating well-balanced menus, estimating food costs, and implementing strategies to control expenses while maintaining quality.
3. Kitchen Management: Ability to efficiently organize and oversee kitchen operations, including staff supervision, workflow optimization, and resource management.
