Chef

Food Preparation & Cooking:
Prepare, cook, and present hot and cold dishes to match established recipes and high culinary standards.

Menu Planning:
Design creative, balanced, and seasonal menus while managing food costs and budgets.

Kitchen Management:
Control inventory, inspect food freshness, order raw materials, and minimize kitchen waste.

Staff Supervision:
Train, mentor, and schedule kitchen workers while leading the team smoothly through service.

Safety & Hygiene:
Enforce strict sanitation, health codes, and food safety regulations like HACCP.

Team Coordination:
Communicate clearly with front-of-house and wait staff regarding daily specials, guest allergies, and special requests