Head Chef (FT)

Responsibilities:

• Create and execute the menu items to the utmost level.
• Proud leadership in the kitchen, ensuring a good working environment.
• Maintain high standards of food quality, presentation and flavor.
• Adhere to local and hygiene standards.
• Keeping eye on cost control and full documentation.
• Oversee the procurement of ingredients.
• Work closely with front of house and management to ensure smooth running of the establishment.

• Proven experience of a head chef in a reputable establishment.
• Culinary degree or equivalent professional experience.
• Strong leadership and organized skills.
• Proficient in menu development.
• Knowledge of food safety regulations.
• Ability to work under pressure.