HEAD CHEF BREAKFAST - EUROPEAN CUISINE

Roles and Responsibilities :

• Manage daily kitchen operations, ensuring high-quality food production and presentation.
• Develop menus, recipes, and cooking techniques to maintain consistency across all dishes.
• Supervise a team of chefs, providing guidance on menu planning, inventory management, and customer service standards.
• Collaborate with other departments (e.g., front-of-house) to ensure seamless service delivery.

Job Requirements :

• 4-9 years of experience as an Executive Chef or Head Chef in a hotel or restaurant setting.
• Strong knowledge of European cuisine with ability to adapt to changing trends and dietary requirements.
• Proven track record in managing hot kitchens with attention to detail and efficiency.