Head Chef / Executive Chef

Client of Talentmate

We are seeking an experienced and passionate Head Chef / Executive Chef to lead our culinary team and drive the kitchen's success at our esteemed establishment. The successful candidate will be responsible for overseeing all aspects of the kitchen operations, ensuring the highest quality of food is served to our guests. As the Head Chef / Executive Chef, you will set the culinary tone for the restaurant, designing innovative menus that match our brand ethos, managing food inventories, and providing leadership to kitchen personnel. This role demands strong leadership, exceptional culinary skills, and a creative approach to menu development. You will be instrumental in maintaining customer satisfaction, accommodating special dietary requirements, controlling budgets, and ensuring compliance with health and safety regulations.

• Plan and direct food preparation and culinary activities in the kitchen.
• Create innovative and appealing menu items that cater to demand and trends.
• Develop standard recipes to ensure consistent quality across all dishes served.
• Manage and train kitchen staff, fostering a positive and efficient work environment.
• Monitor sanitation and cleanliness standards to comply with health regulations.
• Control food costs and manage inventory to prevent waste and overstocking.
• Coordinate with suppliers to ensure timely delivery of quality ingredients.
• Implement food safety protocols to guarantee the safety of employees and customers.
• Engage in menu pricing strategies that align with budget considerations.
• Conduct staff performance evaluations and provide constructive feedback for improvement.
• Create staff schedules that enhance productivity while managing labor costs effectively.
• Stay abreast of industry trends and incorporate them into practice to stay competitive.

• Proven experience as a Head Chef or Executive Chef in a high-volume restaurant.
• Culinary degree or equivalent experience with a strong portfolio of dish creations.
• Excellent knowledge of BOH systems, ordering, inventory, and menu costing.
• Familiarity with sanitation regulations and commitment to food safety standards.
• Ability to work within a budget while maintaining excellent food quality.
• Strong leadership, communication, and organizational skills to lead the team.
• Creative and passionate about culinary arts, with a desire to innovate.