**Job Summary:** 1. Menu Planning and Development: Collaborate with the Executive Chef and General Manager to develop new menu items. Create menus that are appealing to customers and align with the restaurant9s concept. Source high-quality ingredients from local vendors and ensure they are used appropriately. 1. Kitchen Management: Lead and manage the kitchen team, including hiring, training, and scheduling. Supervise all kitchen staff to ensure that food preparation and presentation meet the restaurant9s standards. Maintain a clean and organized kitchen environment and ensure compliance with food safety regulations. 1. Food Preparation and Presentation: Oversee the preparation of all dishes, ensuring that they are cooked and presented according to the restaurant9s standards. Conduct regular taste tests and quality checks to ensure consistency and high standards. Be creative and innovative in developing new recipes and presentation techniques. 1. Cost Control and Inventory Management: Monitor food costs and budget, ensuring that the kitchen operates within budgetary constraints. Implement cost-saving measures without compromising on food quality. Manage inventory levels and order supplies as needed, maintaining proper stock levels. 1. Staff Training and Development: Train and mentor kitchen staff, providing guidance on cooking techniques and standards. Foster a positive and collaborative work environment, encouraging teamwork and professional growth. Conduct regular performance reviews and provide feedback to staff. 1. Customer Service: Work closely with the front-of-house staff to ensure exceptional customer service. Address any customer concerns or complaints regarding food quality or service. Be present in the dining area to interact with customers and gather feedback. Skills and Qualifications: Proven experience as a Head Chef or similar role in a high-volume restaurant. Strong culinary skills and creativity in menu planning and development. Excellent leadership and management skills, with the ability to motivate and inspire a team. Knowledge of food safety regulations and best practices. Strong organizational and time-management skills, with the ability to prioritize tasks effectively. Excellent communication and interpersonal skills, with the ability to work well in a team environment. Degree or certification in culinary arts or a related field is preferred. Additional Information: This is a full-time position with flexible hours, including weekends and holidays. Compensation and benefits will be commensurate with experience and qualifications. Please note that this job description is not exhaustive and may be subject to change based on the needs of the restaurant or establishment.Job Type: Full-timePay: \xe2\x82\xb932,000.00 - \xe2\x82\xb938,000.00 per monthSchedule:

• Day shift
• Evening shift
• Morning shift
• Night shift
• Weekend availability
• Weekend only

Experience:

• 5yerars or more: 2 years (Required)
• 5S: 2 years (Preferred)
• total work: 5 years (Required)

Language:

• English (Preferred)

License/Certification:

• Driving Licence (Preferred)

Location:

• Remote (Required)

Willingness to travel:

• 100% (Preferred)

Work Location: RemoteApplication Deadline: 30/05/2024