Key Responsibilities:
- Menu Planning:Head chefs create and develop menus, considering factors like seasonal ingredients, customer preferences, and restaurant theme.
- Staff Management:They supervise, train, and manage kitchen staff, including sous chefs and other cooks.
- Food Preparation Oversight:While they may not always do all the cooking themselves, they oversee the preparation and cooking of food, ensuring quality and consistency.
- Inventory and Ordering:They manage kitchen inventory, order supplies, and handle relationships with suppliers.
- Quality Control:Head chefs ensure that food meets high standards of quality, hygiene, and presentation.
- Cost Control:They manage food and labor costs, contributing to the overall profitability of the restaurant.
Job Type: Full-time
Work Location: In person