The Chef will be responsible for preparing high-quality meals, managing kitchen operations, and ensuring customer satisfaction. This role involves creativity in menu planning, maintaining high standards of cleanliness and food safety, and leading a team of kitchen staff.

Key Responsibilities:

• Menu Creation: Develop and update menus with creative and appealing dishes, considering seasonal ingredients and customer preferences.
• Food Preparation: Prepare and cook a variety of dishes, ensuring consistency, quality, and presentation standards.
• Kitchen Management: Oversee kitchen operations, including staff scheduling, inventory management, and ordering supplies.
• Team Leadership: Train, mentor, and supervise kitchen staff, fostering a collaborative and efficient work environment.
• Quality Control: Ensure all food served meets the restaurant's standards for taste, quality, and presentation.
• Sanitation and Safety: Adhere to all health and safety regulations, maintain a clean and organized kitchen, and ensure proper storage and handling of ingredients.
• Cost Management: Monitor food costs, minimize waste, and optimize kitchen efficiency to meet financial targets.
• Customer Interaction: Occasionally interact with guests to gather feedback and ensure satisfaction.

• Skills: Proficiency in various cooking techniques, knife skills, and familiarity with kitchen equipment.
• Leadership: Strong leadership and team management skills.
• Creativity: Ability to create innovative and visually appealing dishes.
• Time Management: Excellent organizational and time management skills.
• Communication: Effective communication skills for interacting with staff and customers.

Proven experience as a Chef or in a similar role, with a strong portfolio of previous work.