Head Chef (m/f/d)

The position involves, among other things, the following key responsibilities:

• Implementing measures in the kitchen area to ensure smooth, efficient, and cost-effective operations
• Management responsibility for subordinate staff
• Coordinating with the front desk and service teams
• Exploring opportunities for streamlining
• Assessing the continuity of performance
• Monitor performance
• Periodically draw up the production schedule and discuss it with your direct supervisor
• Define requirements regarding quality, presentation, and price
• Evaluate suggestions and new ideas
• Evaluate guest suggestions
• Develop new dishes and production methods
• Evaluate employee suggestions
• Calculate costs for all dishes across the entire menu
• Post-calculation of all dishes for the entire menu
• Record and monitor merchandise sales
• Determine merchandise requirements
• Determine the quantity and quality of goods to be purchased
• Selecting primary and secondary suppliers based on economic and quality criteria (seasonal list)
• Establishing purchasing guidelines
• Monitor and inspect deliveries for quantity, quality, and price
• Organize and monitor storage
• Monitor compliance with food safety regulations
• Conduct inventory twice a year
• Conducting ongoing one-on-one meetings
• Conduct daily status meetings with the sous-chef
• Organize - Monitor 
• Welcome new employees, provide general information, - give a tour of the facility, introduce staff