Head of Chef
• Monitor food quality and presentation
• Implement cost control methods and optimize menu mix
• Analyze sales reports and forecast business trends
• Collaborate with Purchasing Committee on raw product usage
Leadership:
• Lead and develop kitchen team, including training and performance management
• Ensure staff development and succession planning
• Maintain equipment and ensure food safety and hygiene standards
Compliance:
• Knowledge of local food service and labor laws
• Ensure compliance with company policies and procedures
Requirements:
• 8-10 years F&B experience, with at least 3 years in a senior role
• Proven track record of culinary excellence, menu innovation, and team leadership
• Strong leadership, communication, and problem-solving skills
• Culinary Degree/Diploma or equivalent
• Experience with menu engineering and yield management systems
Interested applicants pls reach out at christine@caineseymour.com
