Chef

**Responsibilities:** - Plan and execute the menu, taking into consideration seasonal ingredients, dietary restrictions, and customer preferences. - Supervise and train kitchen staff, including cooks, sous chefs, and kitchen assistants. - Manage inventory, order supplies, and maintain kitchen equipment to ensure smooth operations. - Monitor food quality, portion sizes, and presentation to uphold our culinary standards. - Collaborate with the management team to develop new menu items and special dishes. - Ensure compliance with sanitation and safety regulations in the kitchen area. - Lead by example in maintaining a clean, organized, and efficient kitchen workspace. - Stay updated with industry trends and continuously innovate to enhance the menu offerings. - Create a positive and collaborative work environment that encourages creativity and teamwork. - Handle any kitchen-related issues or emergencies that may arise during shifts. **Qualifications:** - Proven experience working as a Chef or in a similar culinary role. - In-depth knowledge of various cooking methods, ingredients, and culinary techniques. - Strong leadership and interpersonal skills to effectively manage kitchen staff. - Creative flair and the ability to develop unique and enticing dishes. - Excellent time management and organizational abilities. - Knowledge of food safety and sanitation regulations. - Ability to work under pressure in a fast-paced environment. - Flexibility to adapt to changing menus and kitchen dynamics. - Culinary degree or relevant certification is a plus.