Head Chef - Bela-Bela
- Menu Planning: Designing menus that are both innovative and meet customer expectations, considering seasonal availability, cost, and kitchen capabilities.
- Recipe Development: Creating and refining recipes to maintain consistency and quality in dishes.
- Kitchen Management: Overseeing all aspects of the kitchen, including staffing, scheduling, and training of kitchen personnel.
- Food Preparation: Ensuring that food preparation meets quality standards and health regulations.
- Inventory Control: Managing inventory levels and ordering supplies to minimize waste and ensure kitchen efficiency.
- Quality Control: Monitoring the taste, presentation, and portion size of dishes before they are served.
- Health and Safety Compliance: Ensuring that the kitchen meets all health and safety regulations and standards.
- Cost Control: Monitoring food and labor costs to maintain profitability without sacrificing quality.
- Staff Supervision: Supervising and motivating kitchen staff, including sous chefs, line cooks, and kitchen assistants.
- Collaboration: Working closely with restaurant management, suppliers, and front-of-house staff to coordinate kitchen activities and ensure a smooth flow of service.
- Problem Solving: Handling any kitchen-related issues that may arise during service or with food quality.
- Creativity and Innovation: Bringing creativity and innovation to the menu and kitchen operations to keep the offerings fresh and appealing to customers.
- Customer Interaction: Occasionally interacting with customers to gather feedback and ensure satisfaction with their dining experience.
- Training and Development: Developing training programs for kitchen staff to enhance their skills and ensure consistency in food preparation.
- Adaptability: Being able to adapt to changing circumstances, such as special events or dietary restrictions, while maintaining high standards
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