Lead Chef

Overseeing kitchen operations, ensuring sanitation and safety standards are met. Supervising and mentoring kitchen staff. Managing inventory and monitoring portion control. Contributing to menu development. Creating dishes to add to the menu

• Prepare and cook dishes according to recipes or instructions provided.
• Coordinate and supervise the work of kitchen staff to ensure timely completion of food orders.
• Monitor inventory levels and ensure necessary ingredients and supplies are always available.
• Maintain cleanliness and sanitation of the kitchen and adhere to food safety regulations.
• Troubleshoot and resolve any issues that arise in the kitchen.
• Train new hires and instruct staff on proper cooking techniques and safety protocols.
• Plan and execute menus for special events or occasions.
• Implement cost-saving measures in the kitchen while ensuring quality of food is not compromised.
• Stay up-to-date on culinary trends and innovations and incorporate them into menu planning where appropriate.
• Collaborate with the executive chef or restaurant manager to ensure overall success of the kitchen and restaurant.