Head Chef

Description

We are seeking a creative, passionate, and experienced Head Chef to lead our culinary team and bring a bold vision to life with a vibrant menu inspired by Brazilian and South American flavors presented with refined French plating techniques. This is an exciting opportunity to shape a distinct culinary identity while managing kitchen operations, food costing, and team development.

Responsibilities and Duties

Menu Development & Innovation *Create and implement a dynamic, seasonal menu drawing from South American culinary heritage, infused with modern French presentation. *Lead R&D initiatives to ensure culinary offerings remain fresh, exciting, and aligned with customer expectations. Kitchen & Operational Management *Oversee all kitchen operations, ensuring efficiency, cleanliness, and compliance with food safety and hygiene standards. *Supervise daily preparation and service to uphold high standards of food quality and consistency. Buffet & Catering Oversight *Plan, organize, and manage buffet counters with emphasis on presentation, efficiency, and quality. *Lead catering services for events, including custom menu planning, logistics coordination, and execution. Food Cost & Inventory Control *Conduct food cost analysis and ensure effective inventory management. *Monitor ingredient usage, minimize waste, and maintain profitability without compromising quality. Team Leadership *Train, mentor, and inspire kitchen staff to foster a culture of teamwork, professionalism, and culinary excellence. *Set clear performance standards and provide continuous feedback to ensure team growth and consistency.

Qualifications and Requirements

*Proven experience as Head Chef or Executive Chef in a high-volume, fast-paced kitchen. *Strong expertise in menu creation, food costing, and kitchen operations. *Prior experience in buffet and catering services is essential. *Demonstrated ability to lead, manage, and develop kitchen teams effectively. *Exceptional communication, time management, and organizational skills. *Ability to thrive under pressure and maintain high standards consistently. *Culinary degree or equivalent professional certification is an advantage.

Working Condition

Salary

Basic Salary 4000