Head Chef

• Lead the culinary team in creating innovative and seasonal menus that reflect the restaurant's concept and target audience. • Ensure the highest standards of food quality and presentation, conducting regular tastings to maintain excellence. • Oversee inventory management, including sourcing suppliers, ordering ingredients, and minimizing waste to optimize cost efficiency. • Establish and enforce health and safety regulations, ensuring compliance with local food safety standards and protocols. • Culinary degree from a recognized institution or equivalent experience in a high-volume kitchen environment. • A minimum of 5 years of progressive kitchen experience, with at least 2 years in a leadership role. • Proven track record of menu development and execution in upscale dining or a Michelin-starred restaurant. • Certification in food safety and hygiene, such as ServSafe or equivalent, is essential for maintaining compliance.