HEAD CHEF

We are looking for a creative, experienced, and strong-willed Head Chef to lead our entire kitchen operation. You will oversee menu creation, manage kitchen staff, control food and labor costs, and ensure every dish leaves the kitchen meeting the highest standards of taste, presentation, and food safety.

Key Responsibilities:

• Lead the Kitchen Team: Hire, train, schedule, and mentor Sous Chefs, Chefs de Partie, cooks, and kitchen helpers to build a disciplined, high-performing team.
• Menu Development & Quality Control: Design and update seasonal menus, standardize recipes, and inspect dishes before service to guarantee consistent flavor, portioning, and presentation.
• Manage Food Costs & Inventory: Plan budgets, negotiate with food suppliers, control stock levels, and minimize kitchen waste to meet target profit margins.
• Enforce Food Safety & Hygiene: proper food storage, sanitation schedules, and workplace safety.
• Oversee Kitchen Operations: Coordinate smooth workflow between kitchen stations and front-of-house staff during peak service hours, resolving any bottlenecks immediately.
• Equipment & Facility Maintenance: Monitor kitchen equipment condition, arrange timely repairs, and ensure deep-cleaning routines are followed.

• Proven ability to manage food costs, vendor relationships, and large kitchen teams under high-pressure service.