Head Chef (Multicusine)

Lead and manage the complete kitchen operations. Plan and prepare multicuisine menus based on business requirements. Ensure consistent taste, quality, presentation, and portion control. Supervise, train, and manage kitchen staff. Plan daily food production and allocate responsibilities to the kitchen team. Monitor food inventory, raw materials, and kitchen supplies. Coordinate with vendors and ensure the quality of ingredients. Control food costs, wastage, and kitchen expenses. Maintain high standards of food hygiene, sanitation, and kitchen safety. Ensure proper storage and handling of food items. Develop new dishes and improve existing menus. Coordinate with management and service teams to ensure smooth operations. Handle customer feedback related to food quality and make necessary improvements.

Diploma/Degree in Culinary Arts, Hotel Management, or a related field is preferred. Proven experience as a Head Chef, Executive Chef, or Senior Chef in a professional kitchen. Strong experience in multicuisine food preparation. Must-Have Skills Strong knowledge of multiple cuisines. Excellent cooking and food presentation skills. Kitchen team management and leadership. Menu planning and recipe development. Food costing and inventory management. Quality control and portion management. Knowledge of food safety and hygiene standards. Ability to work efficiently under pressure.