Head Chef

• Implement adequate hygienic procedures and guidelines as set for the brand and ensure that health and safety regulations are always followed in the restaurant
• Approve all prepared food items that leave his or her kitchen by checking them according to the quality standards, the brand’s specifications, and the presentation guidelines to maintain high and consistent quality
• Ensure that quality culinary dishes are served on schedule
• Create new menu items and recipes in coordination with the Regional Executive Chef and the Operations Manager/Inventory Cost Controller to maintain the brand's concept spirit and proper cost setting
• Monitor the food cost according to the company's guidelines and best practices