JOB SUMMARY

We are seeking a passionate and experienced Head Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess a strong background in fine dining and catering, with proven skills in menu planning, food production, and kitchen management. As the Head Chef, you will oversee all kitchen operations, maintain high standards of food safety and quality, and inspire your team to excel.

REQUIREMENTS

• Proven experience as a Head Chef or in a similar leadership role within the culinary field.
• Extensive knowledge of cooking techniques, food service management, and kitchen operations.
• Experience in fine dining establishments or catering services is highly desirable.
• Strong team management skills with the ability to motivate and develop staff members.
• Excellent organizational skills for inventory management and menu planning.
• Familiarity with food safety regulations and best practices in food handling.
• Strong communication skills to effectively collaborate with both kitchen and front-of-house teams.
• Previous experience in banquet service or restaurant management is a plus.
• Culinary degree or equivalent experience in the food industry preferred. Join us in creating memorable dining experiences through exceptional culinary artistry!
  Job Type: Full-time
  Pay: $60,000.00 - $65,000.00 per year
  Work Location: In perso

• Develop and design innovative menus that reflect current culinary trends while meeting customer preferences.
• Supervise kitchen staff, providing training and guidance to ensure high-quality food preparation and presentation.
• Manage inventory control and ordering of supplies to maintain optimal stock levels while minimizing waste.
• Oversee food production processes, ensuring compliance with health and safety regulations.
• Collaborate with the dietary department to accommodate special dietary needs and preferences.
• Maintain cleanliness and organization of the kitchen environment in accordance with food safety standards.
• Monitor food costs and implement strategies for cost-effective menu planning without compromising quality.
• Lead by example in cooking techniques, food handling practices, and service standards.
• Coordinate with front-of-house staff to ensure seamless service during peak hours.
• Manage shifts effectively, ensuring adequate staffing levels for all meal periods.