Overview
We are seeking a passionate and skilled Chef to lead our culinary team and deliver outstanding dining experiences. The ideal candidate will have proven expertise in food production, kitchen management, and staff leadership. This role requires creativity in menu development, strict knowledge of food safety standards, and the ability to manage inventory and costs effectively. The Chef will play a key role in upholding high standards of food quality and service while fostering a positive and collaborative work environment.
Duties
Oversee daily kitchen operations, ensuring excellence in food quality, presentation, and consistency. Plan and design innovative menus that cater to diverse tastes, seasonal ingredients, and dietary needs. Manage all aspects of food production, including preparation, cooking, and plating. Supervise and train kitchen staff, providing mentorship to enhance their skills and performance. Ensure compliance with food safety regulations and maintain a clean, organized, and efficient kitchen. Monitor inventory levels, manage ordering processes, and control food costs through effective stock rotation and cost management. Collaborate with the catering and banquet teams to deliver memorable dining experiences for events and special functions. Handle shift management responsibilities to ensure smooth kitchen operations during peak hours. Communicate effectively with front-of-house staff to coordinate seamless service delivery.
Requirements
Proven experience as a Chef or in a similar leadership role within the restaurant or hospitality industry. Strong background in fine dining, catering, or banquet services is highly desirable. Demonstrated leadership skills with the ability to supervise and inspire a diverse kitchen team. In-depth knowledge of food handling practices, safety regulations, and culinary techniques. Proficiency in menu planning, cost control, and kitchen operations management. Excellent organizational skills with the ability to multitask in a fast-paced environment. Strong communication and collaboration skills for working with both kitchen and service teams. Culinary degree or relevant certifications preferred but not mandatory. A true passion for hospitality, cooking, and delivering high-quality food experiences.