Job Description

Menu Development:

• Create, innovate, and update the cafe's menu to offer a diverse range of dishes that cater to customer preferences and dietary requirements.
• Develop seasonal menus that incorporate fresh, local, and sustainable ingredients.
• Balance creativity and practicality to maintain profitability while delivering an exceptional dining experience.

Food Preparation and Cooking:

• Prepare and cook a variety of dishes according to recipes and cafe standards.
• Ensure consistent quality, taste, and presentation of all food items served.
• Monitor portion control to minimize food wastage and control costs.

Leadership and Management:

• Lead, train, and motivate kitchen staff, including cooks, sous chefs, and assistants.
• Delegate tasks effectively, ensuring smooth kitchen operations during peak hours.
• Conduct regular performance evaluations and provide constructive feedback to the kitchen team.

Inventory Management:

• Monitor and manage inventory levels of food items, ensuring adequate stock for daily operations.
• Place orders with suppliers, considering quality, cost, and delivery timelines.
• Implement proper storage practices to maintain ingredient freshness and safety.

Kitchen Operations:

• Ensure adherence to food safety and sanitation standards to prevent contamination and maintain a clean and organized kitchen.
• Implement and enforce health and safety regulations, including proper equipment maintenance and usage.
• Oversee kitchen equipment maintenance and coordinate repairs as needed.

Collaboration:

• Coordinate with front-of-house staff to ensure efficient communication between the kitchen and service areas.
• Collaborate with management to plan and execute special events, promotions, and catering services.

Budgeting and Cost Control:

• Work with management to establish food cost targets and monitor expenses.
• Identify cost-saving opportunities without compromising food quality and customer satisfaction.

Creativity and Innovation:

• Keep up-to-date with culinary trends, techniques, and new ingredients to bring innovation to the cafe's menu.
• Continuously seek feedback from customers to improve menu offerings and dining experiences.

Job Requirement

• Proven experience as a Head Chef or Executive Chef in a cafe or similar establishment.
• Culinary degree or equivalent culinary certification is preferred but not mandatory.
• Strong leadership, organizational, and communication skills.
• Knowledge of food safety and sanitation regulations.
• Creativity in menu development and presentation.
• Ability to handle high-pressure situations and maintain composure.
• Attention to detail and commitment to delivering high-quality dishes.