**Job Summary:** 1. Menu Planning and Development: \xe2\x80\xa2 Collaborate with the Executive Chef and General Manager to develop new menu items. \xe2\x80\xa2 Create menus that are appealing to customers and align with the restaurant9s concept. \xe2\x80\xa2 Source high-quality ingredients from local vendors and ensure they are used appropriately. 1. Kitchen Management: \xe2\x80\xa2 Lead and manage the kitchen team, including hiring, training, and scheduling. \xe2\x80\xa2 Supervise all kitchen staff to ensure that food preparation and presentation meet the restaurant9s standards. \xe2\x80\xa2 Maintain a clean and organized kitchen environment and ensure compliance with food safety regulations. 1. Food Preparation and Presentation: \xe2\x80\xa2 Oversee the preparation of all dishes, ensuring that they are cooked and presented according to the restaurant9s standards. \xe2\x80\xa2 Conduct regular taste tests and quality checks to ensure consistency and high standards. \xe2\x80\xa2 Be creative and innovative in developing new recipes and presentation techniques. 1. Cost Control and Inventory Management: \xe2\x80\xa2 Monitor food costs and budget, ensuring that the kitchen operates within budgetary constraints. \xe2\x80\xa2 Implement cost-saving measures without compromising on food quality. \xe2\x80\xa2 Manage inventory levels and order supplies as needed, maintaining proper stock levels. 1. Staff Training and Development: \xe2\x80\xa2 Train and mentor kitchen staff, providing guidance on cooking techniques and standards. \xe2\x80\xa2 Foster a positive and collaborative work environment, encouraging teamwork and professional growth. \xe2\x80\xa2 Conduct regular performance reviews and provide feedback to staff. 1. Customer Service: \xe2\x80\xa2 Work closely with the front-of-house staff to ensure exceptional customer service. \xe2\x80\xa2 Address any customer concerns or complaints regarding food quality or service. \xe2\x80\xa2 Be present in the dining area to interact with customers and gather feedback. Skills and Qualifications: \xe2\x80\xa2 Proven experience as a Head Chef or similar role in a high-volume restaurant. \xe2\x80\xa2 Strong culinary skills and creativity in menu planning and development. \xe2\x80\xa2 Excellent leadership and management skills, with the ability to motivate and inspire a team. \xe2\x80\xa2 Knowledge of food safety regulations and best practices. \xe2\x80\xa2 Strong organizational and time-management skills, with the ability to prioritize tasks effectively. \xe2\x80\xa2 Excellent communication and interpersonal skills, with the ability to work well in a team environment. \xe2\x80\xa2 Degree or certification in culinary arts or a related field is preferred. Additional Information: \xe2\x80\xa2 This is a full-time position with flexible hours, including weekends and holidays. \xe2\x80\xa2 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-time Pay: \xe2\x82\xb932,000.00 - \xe2\x82\xb938,000.00 per month Schedule:

• 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: Remote Application Deadline: 30/05/2024