Head Chef

Overview

• Develop and maintain menus that reflect the company\’s commitment to quality and innovation
• Manage food inventory and budget to ensure cost-effective operations
• Oversee the preparation and presentation of all meals, ensuring they meet our high standards for taste, quality, and presentation
• Train and supervise kitchen staff, including cooks, sous chefs, and other kitchen personnel
• Maintain a safe and sanitary work environment, adhering to all food safety and hygiene standards
• Collaborate with other departments, such as purchasing and guest services, to ensure a smooth and efficient operation
• Keep up-to-date with industry trends and incorporate new techniques and ingredients into menu offerings
• Ensure compliance with all relevant laws and regulations, including health and safety standards

Qualifications

• Minimum of 5 years experience as a Head Chef in a fine dining establishment
• Culinary degree or equivalent experience
• Strong leadership and management skills, with the ability to motivate and inspire a team
• Excellent organizational and time management skills
• Knowledge of food safety and sanitation regulations
• Creativity and ability to develop new and innovative menu offerings
• Ability to work well under pressure and in a fast-paced environment
• Fluent in English, additional languages are a plus
• Willingness to travel and work on a flexible schedule, including weekends and holidays