Head Chef (French & Italian Mediterranean Cuisine)

Job Summary:

The Head Chef is responsible for leading and managing all kitchen operations, overseeing culinary standards, supervising kitchen staff, and ensuring the preparation and presentation of high-quality dishes. The role requires strong expertise in French or Italian Mediterranean cuisine, with a focus on authenticity, consistency, creativity, and presentation. The Head Chef plays a key leadership role in menu development, kitchen management, cost control, staff training, and maintaining the highest standards of food quality, safety, and hygiene.

Key Responsibilities:

• Lead, plan, develop, and execute menus, with a strong focus on authentic French or Italian Mediterranean cuisine.
• Oversee all kitchen operations, ensuring efficient workflow and smooth daily operations.
• Supervise, manage, and lead kitchen staff, including Sous Chefs, Chef de Partie, Commis Chefs, and other kitchen team members.
• Ensure proper food preparation, cooking techniques, portion control, and presentation standards.
• Maintain exceptional food quality, taste, consistency, and culinary standards in line with the restaurant's brand and concept.
• Develop new dishes, seasonal menus, and culinary concepts while maintaining authenticity and creativity.
• Manage food costs, budgets, inventory, purchasing, and supplier relationships to maximize profitability and minimize waste.
• Establish and enforce food safety, health, hygiene, and sanitation standards across all kitchen areas.
• Recruit, train, mentor, and evaluate kitchen staff to maintain a skilled, professional, and motivated team.
• Prepare staff schedules, allocate responsibilities, and manage kitchen staffing requirements.
• Monitor kitchen performance and implement procedures to improve efficiency, productivity, and food quality.
• Handle customer feedback, special dietary requirements, and food-related complaints when necessary.
• Coordinate with restaurant management and front-of-house teams to ensure excellent guest experiences.
• Maintain a positive, disciplined, and professional kitchen environment.
• Ensure all kitchen equipment is properly maintained and operational.
  
  
  

Qualifications:

• Proven experience as a Head Chef or Executive Chef in a reputable restaurant or similar hospitality establishment.
• Strong hands-on experience in French or Italian Mediterranean cuisine is mandatory.
• Culinary degree or equivalent professional certification preferred.
• Extensive knowledge of culinary techniques, menu development, food presentation, and kitchen management.
• Strong leadership, communication, and team management skills.
• Proven ability to manage food costs, inventory, purchasing, and kitchen budgets.
• In-depth knowledge of food safety, hygiene, and sanitation regulations.
• Ability to work under pressure and manage a fast-paced, high-volume kitchen.
• Creativity, attention to detail, and a strong passion for French and Italian Mediterranean culinary arts.
• Excellent organizational, decision-making, and problem-solving skills.