Summary: Lead and manage kitchen operations, including menu creation, food preparation, cost control, and staff development, ensuring high standards and efficiency. Highlights: 1. Lead and manage kitchen team performance 2. Develop creative menus and ensure high culinary standards 3. Oversee food costs, budgets, and hygiene regulations **Main Responsibilities** Lead and manage the kitchen team, ensuring efficient and professional performance; Plan, create, and update menus, maintaining creativity and alignment with the concept of the establishment; Supervise food preparation and presentation, ensuring consistency and high standards; Control food costs, budgets, and inventory, optimizing resources and minimizing waste; Ensure compliance with food safety and hygiene regulations (HACCP); Recruit, train, and develop kitchen staff; Coordinate with other departments (e.g., front of house, purchasing, management); Monitor supplier quality and manage purchasing decisions; Handle customer feedback related to food quality and service; Ensure smooth operation during service, particularly at peak times. Proven experience as a Head Chef or Senior Chef role; Strong leadership and team management abilities; Excellent culinary skills and creativity; Solid knowledge of food cost control and kitchen management; Ability to work under pressure in a fast\-paced environment; Strong organizational and decision\-making skills; High standards of hygiene, quality, and presentation.
João Santos
Indeed · HR
João Santos
Indeed · HR
