Head Chef

About this role

Responsibilities: Lead all kitchen operations and ensure consistent delivery of high-quality food. Develop menus, recipes, costing, and food presentation standards. Recruit, train, mentor, and evaluate kitchen staff. Maintain HACCP, food safety, hygiene, and sanitation standards Control food cost, wastage, inventory, and purchasing. Coordinate with management and other departments. Drive innovation while maintaining operational efficiency. Requirements: Minimum 10 years' experience in professional kitchens, including experience as Head Chef or Sous Chef in a 4-star hotel. A minimum of a diplom

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