Qualifications:
• Minimum 6 years of experience as a Head Chef or in a similar role.
Responsibilities:
• Create, test, and update seasonal menus aligned with the restaurant concept, trends, and customer feedback.
• Develop standardized recipes, plating styles, and portion controls.
• Collaborate with suppliers to source quality and cost-effective ingredients.
• Oversee all kitchen operations from preparation to service, ensuring timely and consistent execution.
• Ensure compliance with food safety, sanitation, and HACCP standards.
• Manage food cost targets, budgeting, and forecasting.
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