We are looking to incorporate a person for the Head Chef position, responsible for leading the culinary operations of the restaurant, ensuring the highest standards of food quality, consistency and creativity while delivering an exceptional dining experience aligned with the brand’s concept and positioning.
The person in this role will oversee all kitchen operations, including menu development, team leadership, food preparation standards, cost control and compliance with hygiene and safety regulations. Their main objective will be to guarantee operational excellence, culinary innovation and an outstanding gastronomic experience for every guest, while maintaining efficiency and profitability across the kitchen department.
What would your responsibilities be?
Culinary leadership and kitchen operations
Lead, supervise and coordinate the daily operations of the kitchen team.
Ensure the consistent preparation and presentation of dishes according to established standards and recipes.
Maintain the highest levels of food quality, taste and presentation.
Oversee all food production processes to ensure operational efficiency.
Ensure smooth coordination between kitchen sections during service.
Menu development and culinary excellence
Design, develop and update menus in line with the restaurant’s concept and market trends.
Create innovative dishes while maintaining consistency with the brand identity.
Conduct regular reviews of recipes, presentation standards and food quality.
Adapt menus according to seasonality, product availability and guest preferences.
Collaborate with management on special events, tasting menus and promotional initiatives.
Team management and development
Recruit, train and develop kitchen staff to ensure high performance and professional growth.
Foster a positive, collaborative and performance-oriented working environment.
Schedule and organize team shifts according to operational needs.
Conduct regular performance evaluations and provide constructive feedback.
Promote teamwork, discipline and adherence to company standards.
Cost control and operational efficiency
Monitor food costs, waste levels and inventory management to maximize profitability.
Control purchasing requirements and collaborate with suppliers to ensure product quality.
Ensure proper stock rotation and storage procedures.
Analyze kitchen performance indicators and implement improvement actions when necessary.
Support budget management and cost optimization initiatives.
Food safety, hygiene and compliance
Ensure full compliance with food safety, hygiene and sanitation regulations.
Implement and monitor HACCP procedures and company policies.
Maintain a clean, safe and organized kitchen environment.
Conduct regular inspections to ensure compliance with operational standards.
Promote a culture of safety and responsibility throughout the kitchen team.
Guest experience and brand standards
Ensure that the culinary experience reflects the quality standards and values.
Respond professionally to guest feedback related to food and dining experience.
Collaborate with front-of-house teams to ensure seamless service delivery.
Participate in guest engagement opportunities when required.
Continuously seek opportunities to enhance guest satisfaction through culinary excellence.
What do we need from you?
Education
Degree or professional training in Culinary Arts, Gastronomy or similar.
Specialized culinary certifications are highly valued.
Training in food safety, hygiene and HACCP procedures.
Additional training in leadership or kitchen management is a plus.
Experience
Previous experience as Head Chef, Executive Chef or Senior Sous Chef within hospitality environments.
Proven experience leading kitchen teams and managing high-volume operations.
Experience in premium restaurants, luxury hotels or fine dining establishments is highly valued.
Strong background in menu development, food costing and operational management.
Experience managing budgets, suppliers and inventory processes.
Languages
Key competencies
Strong leadership and people management skills.
High attention to detail and commitment to quality.
Strong organizational and planning abilities.
Ability to perform effectively under pressure.
Decision-making and problem-solving skills.
Cost awareness and business-oriented mindset.
Effective communication and teamwork.
Adaptability and operational flexibility.
Passion for gastronomy and continuous improvement.
Technical knowledge
Advanced knowledge of culinary techniques and food preparation methods.
Strong understanding of kitchen operations and workflow management.
Food cost control and inventory management.
Knowledge of HACCP and food safety regulations.
Experience using kitchen management and inventory systems.
Microsoft Office knowledge.
Understanding of budgeting, purchasing and supplier management processes.
Knowledge of current culinary trends and gastronomic innovation.
