Head Chef

Description

Job Summary: Leads and coordinates culinary production, ensuring quality, hygiene, resource optimization, and customer satisfaction, with cost control. Key Highlights: 1. Leadership and management of kitchen staff. 2. Menu planning, inventory management, and resource optimization. 3. Focused on creativity, quality, and customer satisfaction. Objective: To prepare and present all types of culinary dishes, applying fundamental cooking, hygiene, and food preservation standards. Additionally, to assess gastronomic supply and demand, optimize resources and materials to meet customer objectives and expectations, and maintain control over monthly costs and wastage. Responsibilities: * Lead kitchen staff and coordinate food orders. * Supervise food preparation and cooking. * Train kitchen staff. * Manage kitchen staff shift schedules. * Place orders for food supplies and kitchen equipment as needed. * Train kitchen staff on preparation tasks and plating techniques. * Prepare weekly and monthly costing reports. * Maintain sanitary and safety standards in the kitchen area. * Plan and organize menus, manage inventories, and optimize resources. Skills: * Leadership. * Teamwork. * Effective communication. * Creativity. * Decision-making. * Problem-solving. * Commitment. * Customer orientation. Requirements: * Minimum of 2 years verifiable work experience as Head Chef, Restaurant Manager, or Executive Chef. * Practical experience in menu planning and ingredient ordering. * Age: 30 to 45 years. * Bachelor's degree in Gastronomy or related field preferred. * Certification from a culinary school or degree in restaurant management is an advantage. Work Schedule: * Includes public holidays. * Includes weekends. We offer benefits exceeding legal requirements; further details will be provided during the interview. Employment Type: Full-time, Indefinite-term Work Location: On-site employment