JOB OVERVIEW

We are seeking a talented and experienced Head Chef to lead our culinary team in creating exceptional dining experiences. The ideal candidate will have a passion for food and hospitality, along with strong leadership skills to manage kitchen operations effectively. As the Head Chef, you will be responsible for overseeing food preparation, ensuring food safety standards, and maintaining high-quality service in a fast-paced environment.

EXPERIENCE

• Proven experience as a Head Chef or in a similar role within the food industry.
• Strong background in food preparation, cooking techniques, and restaurant management.
• Demonstrated ability to lead and manage a team effectively in a high-pressure environment.
• Knowledge of food safety regulations and best practices in food handling.
• Excellent communication skills with the ability to work collaboratively across departments.
• A passion for hospitality and delivering outstanding customer service experiences. If you are an enthusiastic culinary leader ready to take on the challenge of leading our kitchen team, we invite you to apply for this exciting opportunity as our Head Chef.

MINIMUM 3 YEARS EXPERIENCE AS A HEAD CHEF

Job Types: Full-time, Permanent
Pay: $60,000.00-$70,000.00 per year

Experience:

• Head Chef: 3 years (required)

Work Location: In perso

• Supervise and coordinate the activities of kitchen staff to ensure efficient food preparation and service.
• Develop and design innovative menu items that reflect current culinary trends while meeting customer preferences.
• Oversee daily kitchen operations, including inventory management, ordering supplies, and maintaining cleanliness standards.
• Ensure compliance with food safety regulations and proper food handling procedures.
• Train and mentor kitchen staff in cooking techniques, food presentation, and best practices in the kitchen.
• Collaborate with restaurant management to create a positive dining experience for guests through exceptional food quality and service.
• Monitor food costs and waste to maintain profitability while ensuring high-quality meals are served.
• Foster a positive team environment that encourages collaboration and creativity among kitchen staff.