Required Qualifications
- Proven experience as a chef or sous chef
- Strong knowledge of culinary techniques
- Food safety certification or equivalent knowledge
- Ability to manage kitchen operations and staff
- Experience with menu planning and costing
- Culinary knife skills
- Menu development and plating
- Food safety and sanitation
- Inventory and inventory control
- Recipe standardization
- Leadership and team management
- Attention to detail
- Time management
- Communication and coordination
- Customer service mindset