Chef

Responsibilities:

• Create and develop innovative and appealing menus that align with the establishment's concept, budget, and customer preferences.
• Consider seasonal availability of ingredients and dietary restrictions.
• Test and refine recipes to ensure quality and consistency.
• Cost out menus and recipes to maintain profitability.
• Oversee and participate in the preparation and cooking of all food items, ensuring adherence to recipes and quality standards.
• Utilize various cooking techniques and equipment effectively.
• Ensure timely and efficient food production, especially during peak service hours.
• Taste and adjust the seasoning and flavor profiles of dishes.
• Kitchen Management and Supervision:
• Lead, train, and supervise kitchen staff, including sous chefs, line cooks, and other culinary personnel.
• Create work schedules and assign tasks to ensure efficient kitchen operations.
• Monitor staff performance and provide feedback and coaching.
• Foster a positive and collaborative work environment.
• Maintain the highest standards of food safety and hygiene in the kitchen, adhering to all relevant regulations and guidelines (e.g., HACCP).
• Ensure proper storage, handling, and preparation of food to prevent contamination.
• Monitor and maintain cleanliness of the kitchen, equipment, and workstations.
• Manage inventory of food supplies and place orders with suppliers to ensure adequate stock levels.
• Monitor the quality and freshness of delivered ingredients.
• Minimize food waste through proper planning and utilization of ingredients.
• Monitor food costs and implement strategies to minimize expenses without compromising quality.
• Track and analyze food usage and waste.
• Ensure that all dishes are presented in an attractive and appealing manner according to established standards.
• Pay attention to detail in plating and garnishing.
• Ensure that all kitchen equipment is in good working order and report any maintenance needs.
• Oversee the proper use and cleaning of kitchen equipment.
• May interact with customers to discuss menu options, and dietary restrictions, or gather feedback.
• May participate in special events or cooking demonstrations.
• Keep abreast of current culinary trends, techniques, and ingredients.
• Attend workshops, and conferences, or read industry publications to enhance culinary skills and knowledge.

Responsibilities:

• Culinary degree or equivalent professional training is often preferred.
• Proven experience as a Chef or Sous Chef in a reputable restaurant, hotel, or similar establishment.
• Extensive knowledge of culinary techniques, cuisines, and ingredients.
• Strong cooking skills and ability to execute recipes consistently.
• Excellent leadership and management skills.
• Ability to work well under pressure and in a fast-paced environment.
• Strong organizational and time management skills.   
• Excellent communication and interpersonal skills.
• Knowledge of food safety and sanitation regulations.
• Ability to manage budgets and control costs.   
• Creativity and passion for food.
• Attention to detail and a commitment to quality.
• Certifications (Beneficial): Food Handler's Permit, culinary certifications.