Food Preparation and Cooking:

• Prepare, season, and cook food to the highest standards.
• Oversee the plating and presentation of dishes to ensure consistency and visual appeal.

Kitchen Management:

• Supervise kitchen staff, including training, scheduling, and delegating tasks.
• Maintain a clean, organized, and efficient kitchen environment.

Inventory and Cost Control:

• Monitor inventory levels and order supplies as needed.
• Minimize food waste and control food costs while maintaining quality.

Educational Requirements:

• High school diploma or equivalent.
• Culinary school diploma or degree in Culinary Arts is preferred.

Experience:

• Proven experience as a chef or in a similar role (e.g., sous chef).
• Experience in a specific cuisine (e.g., Italian, French, Asian) may be required based on the establishment’s focus.

Skills and Competencies:

Culinary Expertise:

• Strong knowledge of various cooking techniques, ingredients, and kitchen equipment.
• Ability to create and innovate recipes.

Leadership Skills:

• Capable of managing and motivating a team effectively.
• Delegates tasks and ensures smooth kitchen operations.