We are seeking an experienced, creative, and passionate Head Chef with expertise in International Cuisine, Bakery, and Pastry. The ideal candidate should have prior experience in preopening operations and a proven ability to lead a dynamic kitchen team. As the Head Chef, you will manage daily kitchen operations, oversee the back-of-house team, create exceptional culinary experiences, and ensure operational excellence in all aspects of the restaurant.

Responsibilities:

Leadership & Operations:

• Lead the kitchen team and oversee all operations in the absence of the Executive Chef.
• Provide training and mentorship to Sous Chefs, Chefs de Partie, and Cooks, focusing on food preparation, plating, and operational standards.
• Assign tasks, supervise food preparation, and ensure efficient task execution.
• Resolve operational issues promptly to ensure seamless customer service.
• Maintain a clean and sanitary kitchen by adhering to food safety and hygiene regulations.

Menu & Food Quality:

• Collaborate with the Executive Chef on menu development and new dish creation.
• Supervise food preparation and presentation to maintain quality and restaurant standards.
• Ensure proper food rotation (FIFO system) and oversee stock management for freshness and quality.

Inventory & Budget Management:

• Oversee kitchen stock, food inventory, and ordering processes to minimize waste and manage budget concerns.
• Maintain detailed records of food and product usage, ensuring budgetary compliance.

Staff Management:

• Hire, train, and evaluate new kitchen employees to meet restaurant standards.
• Foster a positive and productive work environment, encouraging professional growth.

Strategic Collaboration:

• Work with the restaurant management team to improve kitchen efficiency, staffing, and supply ordering.
• Assist the Executive Chef with strategic initiatives, menu planning, and training opportunities.
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Skills

• Formal Culinary Training or a Bachelor's Degree in Culinary Arts or a related field.
• Minimum 3+ years of experience as a Head Chef or higher role, with GCC experience as an advantage.
• Strong knowledge of international cuisine, bakery, and pastry.
• Previous experience in preopening operations is essential.
• Extensive knowledge of food and beverage trends, HACCP, and industry best practices.
• Proficiency in various cooking methods, ingredients, and procedures.
• Working knowledge of MS Office and other restaurant management software.