Key Responsibilities:

• Operational Management: Oversee daily kitchen operations to ensure smooth and efficient service.
• Quality Control: Maintain high standards for food quality and consistency, using top ingredients to ensure every dish meets our standards.
• Staff Management: Lead, train, and motivate a team of 20+ kitchen staff. Handle scheduling, performance reviews, and staff development.
• Sourcing and Stock Management: Manage inventory, order supplies, and ensure proper stock levels to meet demand.
• Cost Control: Monitor and control food costs, wastage, and portion sizes to maintain the kitchen budget.
• Menu Creation: Collaborate on developing new dishes and enhancing the menu, incorporating fresh ideas and seasonal ingredients.

Qualifications:

• Experience: Proven experience as a Head Chef or in a similar role in a high-volume restaurant setting, with strong expertise in pasta, pizza, and related dishes.
• Skills: Excellent leadership, organizational, and multitasking abilities. Capable of working hands-on during busy service periods.
• Team Player: Energetic, proactive, and ready to work closely with a young and dynamic team.
• Passion for Quality: Commitment to using top-quality ingredients and ensuring every dish is consistently excellent.