Head Chef – ARKAN INVESTMENT

1. Menu Planning: Developing and creating innovative menus that align with the restaurant’s concept, target audience, and budget. This includes designing dishes, selecting ingredients, and ensuring variety and seasonality.
2. Food Preparation: Ensuring the quality and consistency of all food items by supervising the preparation, cooking, and presentation techniques used by the kitchen staff. Maintaining high standards of taste, appearance, and portion size.
3. Kitchen Management: Overseeing the day-to-day operations of the kitchen, including scheduling, inventory management, and budgeting. Monitoring food costs, waste reduction, and implementing cost-effective measures without compromising quality.
4. Team Supervision: Hiring, training, and supervising kitchen staff, including sous chefs, line cooks, and kitchen assistants. Assigning tasks, providing guidance, and fostering a positive work environment. Conducting performance evaluations and addressing any issues or concerns.
5. Food Safety and Sanitation: Ensuring compliance with health and safety regulations, including proper food handling, storage, and cleanliness in the kitchen. Implementing and maintaining hygiene standards, such as HACCP (Hazard Analysis Critical Control Point).
6. Quality Control: Conducting regular inspections and taste tests to maintain high-quality standards. Monitoring customer feedback and addressing any concerns or complaints related to food quality or presentation.
7. Collaboration and Communication: Working closely with the restaurant management team, including the general manager and front-of-house staff, to ensure a smooth and efficient operation. Collaborating with suppliers to source high-quality ingredients and negotiate favorable prices.
8. Creativity and Innovation: Staying up to date with culinary trends, experimenting with new techniques and flavors, and incorporating them into menu development. Continuously striving for culinary excellence and creating a unique dining experience.
9. Problem-Solving: Identifying and resolving any kitchen-related issues or obstacles that may arise during daily operations. Making quick decisions under pressure and adapting to unforeseen circumstances.
10. Compliance with Regulations: Adhering to local, state, and federal regulations regarding food safety, labor laws, and licensing requirements. Keeping up to date with changes in regulations and ensuring the kitchen’s compliance.

Job Details

Preferred Candidate