Job Description

Core Responsibilities:

Menu Planning & Recipe Development

Head cooks design menus that match the establishment’s concept, incorporate culinary trends, and meet client preferences. 

Kitchen ManagementThey lead and coordinate kitchen staff, assign tasks, train new cooks, and maintain a positive, efficient work environment.

 Quality Control & Food SafetyEnsuring all dishes meet high standards and comply with health and sanitation regulations is a top priority 

Inventory & Supply ManagementHead cooks monitor stock levels, order ingredients and equipment, and minimize waste

Budgeting & Cost Control

They manage food costs, labor expenses, and menu pricing to stay within budget