Head Chef

Key Responsibilities:

• Supervise kitchen employees not actively engaged in cooking, ensuring clean, efficient, and economical food service.
• Assign tasks to kitchen helpers and other non-cooking staff, such as dishwashing, cleaning, and maintenance of kitchen equipment.
• Inspect kitchens, workrooms, and equipment regularly for cleanliness, order, and proper functioning.
• Manage hiring and discharge of kitchen staff, and maintain accurate time and production records.
• Observe and evaluate employee performance to improve efficiency, minimize wastage, and prevent theft.