Head Chef

The Head Chef leads a Large kitchen team of 10 or more members in a dynamic restaurant specializing in local/regional, international, and fusion cuisine. This role is pivotal in overseeing menu planning, maintaining high standards of food preparation and kitchen management, and ensuring compliance with health and safety regulations while managing budget and supplier coordination.

Responsibilities

• Plan and develop diverse menus reflecting local, international, and fusion cuisines
• Oversee daily food preparation and maintain quality assurance
• Manage a large kitchen team, providing supervision and training
• Control inventory and coordinate with suppliers, engaging actively in sourcing
• Ensure compliance with health and safety standards
• Manage kitchen budget effectively
• Supervise recipe development and continuous culinary innovation
• Interact with customers to gather feedback and improve offerings

Preferred Qualifications

• 5+ years of experience in culinary arts
• Certification from a recognized Culinary Institute
• Expertise in food safety and advanced culinary techniques
• Strong leadership skills with experience in staff management
• Proficient in inventory management and budgeting
• Skilled in menu development and time management
• Excellent communication and team collaboration abilities