Job Description

**Job Title: Master Chef**
**Job Summary:**
As a Master Chef, you will be responsible for overseeing the culinary operations of our establishment. Your primary objective will be to ensure the highest standards of food quality, presentation, and taste. You will lead a team of kitchen staff, manage inventory, create menus, and maintain kitchen hygiene and safety standards. The Master Chef plays a crucial role in maintaining customer satisfaction and driving the culinary direction of the establishment.
Responsibilities:
1. **Menu Development:** Create innovative and enticing menus that align with the restaurant's concept and customer preferences.
2. **Food Preparation:** Oversee the preparation, cooking, and plating of all dishes to ensure consistency and quality.
3. **Kitchen Management:** Manage kitchen staff, including training, scheduling, and supervision to maintain high productivity and morale.
4. **Quality Control:** Maintain strict quality control standards to ensure that all food meets or exceeds expectations.
5. **Inventory Management:** Monitor inventory levels, order supplies, and manage food costs to optimize profitability.
6. **Hygiene and Safety:** Ensure compliance with all health and safety regulations, including food handling and sanitation standards.
7. **Creative Collaboration:** Collaborate with other members of the management team to develop promotional activities, special events, and seasonal menus.
8. **Vendor Relations:** Establish and maintain relationships with vendors and suppliers to ensure the availability of high-quality ingredients at competitive prices.
9. **Cost Management:** Monitor food and labor costs to ensure profitability while maintaining quality standards.
10. **Training and Development:** Provide ongoing training and development opportunities for kitchen staff to enhance skills and knowledge.
**Requirements:**
1. Proven experience as a Chef or Kitchen Manager in a high-volume, upscale restaurant.
2. Culinary degree or equivalent certification preferred.
3. Strong leadership and communication skills.
4. Creative flair and passion for culinary arts.
5. Knowledge of current culinary trends and techniques.
6. Ability to thrive in a fast-paced environment and adapt to changing priorities.
7. Attention to detail and commitment to excellence.
8. Understanding of food cost control and inventory management principles.
9. Familiarity with health and safety regulations.
10. Flexibility to work evenings, weekends, and holidays as required.
**Benefits:**
- Competitive salary
- Health insurance
- Paid time off
- Professional development opportunities
- Employee discounts
- Positive and supportive work environment

Skills Required