Head Chef

Job Description

Head Chefmanages all kitchen operations, including menu development, food preparation, staff supervision, and inventory control to ensure high-quality, safe, and profitable dining. They are responsible for training, hiring, maintaining health standards, and controlling food/labor costs, often working hands‑on to ensure consistent, premium service.

Key Responsibilities

• Kitchen Management: Oversee daily operations, including food prep, cooking, and plating.
• Menu & Culinary Development: Create, test, and update menus with new, seasonal dishes to attract customers.
• Staff Leadership: Hire, train, schedule, and manage kitchen staff, ensuring teamwork.
• Quality Control: Inspect food quality, taste, and presentation before it reaches the customer.
• Financial Performance: Manage inventory, place orders, control food wastage, and meet cost goals (food/labor).