HEAD CHEF

Manage daily kitchen operations and ensure smooth service.

Plan menus and develop new recipes.

Supervise, train, and motivate kitchen staff.

Maintain high standards of food quality and presentation.

Ensure food safety, hygiene, and HACCP compliance.

Control food costs, inventory, and minimize wastage.

Order ingredients and coordinate with suppliers.

Monitor kitchen equipment and arrange maintenance.

Ensure timely food preparation during service.

Maintain cleanliness and organization of all kitchen areas.

Handle customer feedback related to food quality.

Schedule staff shifts and assign daily duties.