Head Chef

Lead and manage the entire kitchen operations. • Prepare and oversee authentic Italian and Lebanese dishes. • Develop new recipes, menus, and seasonal specials. • Create food presentations and menu PPTs for client meetings and business proposals. • Maintain food quality, taste consistency, and presentation standards. • Manage food cost, inventory control, and vendor coordination. • Develop and implement kitchen SOPs and hygiene standards. • Train, supervise, and motivate kitchen staff. • Conduct food trials and menu engineering to improve profitability. • Calculate recipe costing and final selling prices. • Ensure compliance with food safety and sanitation regulations. • Coordinate with management for events, catering, and new outlet launches. • Handle client interactions related to menu planning and food presentations. • Monitor kitchen productivity and minimize wastage. Requirements: • Proven experience as a Head Chef in Italian and Lebanese cuisine. • Strong knowledge of menu planning, recipe development, and food costing. • Ability to create professional food presentation PPTs. • Leadership and team management skills. • Excellent understanding of kitchen operations and SOP implementation. • Knowledge of food safety and hygiene standards.