Senior Chef

Menu Development and Innovation

• Create and design menus for the restaurant and catering services, incorporating seasonal ingredients, client preferences, and current food trends.
• Customize menus for special events, corporate functions, weddings, and other catering needs.
• Ensure menu items are cost-effective without compromising on quality and presentation.

Kitchen Operations Management

• Supervise and coordinate the activities of kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Oversee food preparation and ensure consistency in taste, quality, and presentation for both restaurant and catering orders.
• Develop and implement kitchen workflows to ensure efficiency during peak hours and large catering events.

Inventory and Cost Control

• Manage food inventory, ordering, and storage to minimize waste and control costs.
• Negotiate with suppliers for high-quality ingredients at competitive prices.
• Monitor food cost percentages and adjust operations to maintain profitability.

Training and Leadership

• Train and mentor kitchen staff on cooking techniques, food safety standards, and workplace professionalism.
• Foster a positive team environment, encouraging collaboration and continuous learning.
• Conduct performance reviews and identify opportunities for staff development.

Quality Assurance and Food Safety

• Ensure compliance with all food safety regulations and hygiene standards.
• Conduct regular inspections of the kitchen, equipment, and storage areas.
• Maintain a clean and organized kitchen environment at all times.

Customer Satisfaction and Feedback

• Engage with clients and restaurant guests to gather feedback on food and services.
• Adapt and improve recipes and services based on customer input.
• Collaborate with front-of-house staff to ensure seamless delivery of catering services.