Head Chef

HEAD CHEF – NEW MEDITERRANEAN LOUNGE/ RESTAURANT CONCEPT We are looking for an experienced, creative, and passionate **Head Chef** to lead the culinary development and kitchen operations of a new Mediterranean restaurant concept. The Head Chef will play a key role in bringing the concept to life, from **creating the initial menu and developing recipes** to establishing kitchen standards, training the culinary team, controlling food costs, and ensuring consistent food quality. The ideal candidate should have a strong understanding of Mediterranean cuisine, while also bringing a modern and creative approach to traditional flavors, ingredients, and cooking techniques. Key Responsibilities Key Responsibilities1\. Menu \& Concept Development * Develop and create the **initial menu** for the new Mediterranean restaurant concept. * Build a menu inspired by Mediterranean cuisines, including influences from **Greece, Italy, Spain, Southern France, Turkey, and the Levant**, while maintaining a clear and unique restaurant identity. * Develop signature dishes that differentiate the concept from competitors. * Create a balanced menu covering appetizers, salads, cold and hot mezze, seafood, meat, poultry, pasta/grains, vegetables, desserts, and signature dishes. * Develop seasonal and promotional menu items when required. * Establish recipes, portion sizes, presentation standards, and plating guidelines. * Conduct tastings and menu trials with management and stakeholders. * Continuously review the menu based on guest feedback, sales performance, food cost, and market trends. 2\. Recipe \& Product Development * Create detailed standardized recipes for all menu items. * Establish precise ingredient specifications, preparation methods, portion sizes, and yields. * Research and source high\-quality Mediterranean ingredients and products. * Work closely with suppliers to identify suitable ingredients and negotiate product specifications. * Develop sauces, dressings, marinades, stocks, breads, desserts, and signature components in\-house where appropriate. * Ensure all recipes are commercially viable and aligned with the target food cost. 3\. Kitchen Opening Preparation * Lead the culinary preparation for the restaurant opening. * Assist in developing the kitchen layout, equipment requirements, workflow, and operational setup. * Prepare kitchen opening checklists and operational standards. * Establish mise en place requirements and daily production schedules. * Conduct menu testing and full kitchen simulations before opening. * Ensure the kitchen is fully prepared for the soft opening and grand opening. * Identify operational challenges and implement solutions before launch. 4\. Kitchen Operations \& Standards * Lead and manage all daily kitchen operations. * Maintain consistently high standards of food quality, taste, presentation, and portion control. * Ensure compliance with food safety, hygiene, HACCP, and health regulations. * Establish cleaning, storage, labeling, and temperature\-control procedures. * Monitor daily preparation, wastage, stock levels, and product quality. * Ensure smooth communication between the kitchen, service team, management, and suppliers. 5\. Team Leadership \& Training * Recruit, train, motivate, and manage the kitchen team. * Establish clear responsibilities and performance expectations for all kitchen positions. * Train chefs and kitchen staff on recipes, preparation techniques, plating, and food safety. * Conduct regular training, tastings, and quality\-control sessions. * Build a positive, professional, and disciplined kitchen culture. * Prepare staff schedules according to business requirements. * Monitor employee performance and provide coaching and development. 6\. Food Cost \& Financial Management * Establish and maintain food cost targets. * Cost every menu item accurately. * Monitor food usage, waste, portion control, and purchasing. * Work with the restaurant management and purchasing teams to maintain agreed food\-cost percentages. * Review menu profitability and recommend changes where required. * Minimize unnecessary wastage while maintaining product quality. * Approve product specifications and ensure consistency from suppliers. 7\. Quality Control * Conduct daily tasting and quality checks. * Ensure every dish leaving the kitchen meets established standards. * Maintain consistency in flavor, temperature, portion, and presentation. * Develop quality\-control procedures for receiving, preparation, storage, and service. * Respond quickly to guest feedback and operational issues. Required Experience \& Qualifications * Minimum **5–7 years of professional culinary experience**, with previous experience as a Sous Chef, Executive Sous Chef, Head Chef, or Chef de Cuisine. * Strong experience in **Mediterranean cuisine** or a proven understanding of Mediterranean ingredients and cooking techniques. * Demonstrated experience in **new restaurant openings and menu development**. * Strong recipe\-development and food\-costing skills. * Experience leading and training a multicultural kitchen team. * Strong knowledge of HACCP and food safety standards. * Excellent organizational, leadership, and communication skills. * Creative approach to menu development with strong commercial awareness. * Ability to work under pressure and meet opening deadlines. Key Performance Indicators (KPIs) * Successful development and launch of the Mediterranean menu. * Food cost maintained within the agreed target. * Consistent food quality and presentation. * Guest satisfaction and positive food reviews. * Kitchen productivity and operational efficiency. * Controlled food waste. * Successful recruitment and training of the kitchen team. * Compliance with food safety and hygiene standards. * Menu profitability and sales performance. Ideal Candidate Profile The ideal candidate is not only a strong chef but also a **culinary leader and concept developer** who can take a Mediterranean restaurant idea from concept stage to a successful operational kitchen. They should be passionate about Mediterranean flavors, understand modern restaurant trends, have strong commercial awareness, and be able to create food that is **authentic, creative, approachable, and profitable**. **The Head Chef will be expected to take ownership of the culinary identity of the new concept and build a menu that becomes one of the restaurant's key points of differentiation.** Work Location: In person