• Delegate tasks to kitchen staff to ensure meals are prepared in a timely manner.
  
• Follow the budget established by the restaurant manager.
  
• Ensure safety and sanitation practices in the kitchen.
  
• Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion.
  
• Leadership abilities keep up with industry trends and create new recipes in collaboration with the Sous Chef
  
• Monitor food and labor costs.
  
• Controlling and directing food.
  
• Approving dishes before leaving kitchen.
  
• Food inventory and stocking.
  
• Creativity.
  
• Must be able to work overtime.
  
• To Create menu ideas.
  
• New Catering ideas. 
  
• To Keep kitchen clean and organized.
  
• To Maintain kitchen equipment.
  
  
  

Requirements

• Must have 5+ years’ experience as a Chef in a full-service restaurant with a diploma or certificate in Culinary.
  
• 2+ years’ experience in a supervisory role with strong background in handling breakfast and continental cuisines. 
  
• Dedicated to food quality and control.
  
• Strong knowledge of proper food handling and sanitation standards.