We are seeking an energetic, passionate, and highly skilled Head Chef to lead our culinary team and elevate our Italian dining experience. As the culinary leader, you will be responsible for overseeing all aspects of food preparation, kitchen management, and menu development. Your leadership will inspire creativity, ensure exceptional food quality, and maintain a vibrant, efficient kitchen environment. This role offers an exciting opportunity to shape the culinary direction of our establishment while fostering a positive and collaborative team culture.
Duties required but not limited to:
Lead and manage the entire kitchen operation, including supervising chefs, cooks, and kitchen staff to ensure high standards of food quality and safety.
Develop innovative menus that reflect current culinary trends while catering to diverse dietary needs and preferences with emphasis to Italian Cuisine.
Oversee food production processes, ensuring consistency in taste, presentation, and portion control across all dishes.
Manage inventory control and food ordering to optimize stock levels, minimize waste, and maintain budget targets.
Ensure compliance with food safety regulations and maintain rigorous hygiene standards throughout the kitchen.
Coordinate menu for catering events, banquets, and special functions with precision to deliver memorable dining experiences.
Supervise shift management activities including scheduling, training, and performance evaluations to foster a motivated team environment.
Oversee food handling procedures and ensure proper storage practices are followed at all times.
Collaborate with front-of-house staff to ensure seamless food service operations in both fine dining and casual settings.
Implement quality control measures for food preparation and presentation to uphold brand standards.
Lead efforts in menu planning that highlight seasonal ingredients and innovative culinary techniques.
Maintain a safe working environment by enforcing health protocols and safety procedures consistently.
Skills
Extensive culinary experience with a strong background in fine dining environments.
Proven supervising experience managing kitchen teams in high-volume settings such as restaurants or catering services.
Demonstrated expertise in banquet service, event catering, and large-scale food production.
Strong leadership skills with the ability to motivate and develop team members effectively.
Excellent knowledge of food safety standards, hygiene practices, and dietary accommodations.
Proficiency in inventory management, cost control, and food ordering systems.
Skilled in menu planning with an eye for detail on presentation and flavor balance.
Experience managing shift schedules, training programs, and performance reviews for kitchen staff.
Knowledge of hospitality industry standards including restaurant management principles.
Ability to handle multiple priorities efficiently while maintaining high-quality standards.
Familiarity with food handling regulations, catering logistics, and restaurant operations.
Strong communication skills to coordinate seamlessly with front-of-house teams and vendors.
