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Menu Development: Create seasonal and signature menus, update dishes, and introduce new culinary concepts.
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Quality Control: Ensure consistent taste, presentation, and portion standards; maintain food safety and sanitation compliance (HACCP or equivalent).
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Team Management: Hire, train, supervise, and motivate kitchen staff; manage scheduling and conduct briefings and tastings.
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Kitchen Operations: Oversee daily workflow, delegate tasks, ensure proper use and maintenance of kitchen equipment.
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Financial Management: Monitor food costs and labor costs, optimize spending, perform inventory control, and manage supplier relationships.
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Process Optimization: Implement kitchen standards, improve workflow efficiency, and plan purchasing needs.
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Communication: Coordinate with management, front-of-house teams, and participate in events, tastings, and menu presentations.
Requirements
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5+ years of experience as a Head Chef or similar role.
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Strong knowledge of culinary techniques and modern gastronomic trends.
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Proven leadership and team management skills.
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Experience in cost control and budgeting.
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Knowledge of food safety regulations (e.g., HACCP).
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Creativity, responsibility, and the ability to perform under pressure.
Personal Qualities
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Strong leadership and organizational skills.
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High attention to detail.
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Excellent communication skills.
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Ability to work in a fast-paced environment.