Chef-Head

Conduct daily kitchen operations by preparing diverse foods, developing new menus, and ensuring strict compliance with food safety and sanitation standards. Supervise all kitchen staff, manage purchasing and inventory, and estimate production needs to maintain budget goals and operational efficiency. Lead shifts personally while coaching employees, resolving guest complaints, and implementing environmentally friendly processes. Manage human resources activities including scheduling, performance appraisals, and training programs to ensure high-quality service and staff development.