Key Responsibilities: · Manage all aspects of kitchen operations, including food preparation, menu planning, and inventory management. · Supervise kitchen staff, providing guidance and direction to ensure efficient and effective operation of the kitchen. · Create and develop menus, keeping up-to-date with culinary trends and customer preferences. · Ensure compliance with all food safety and hygiene regulations. · Monitor and control food costs to ensure profitability. · Maintain a positive and collaborative working environment, fostering teamwork and collaboration.
Requirements and Skills:
· Minimum of 5 years' experience as a Head Chef in fine dining Mediterranean restaurants
· Extensive knowledge of culinary techniques, cooking styles, and ingredients. · Strong leadership and communication skills, with the ability to inspire and motivate a team. · Exceptional organizational skills, with the ability to manage multiple tasks and priorities simultaneously. · Knowledge of food safety and hygiene regulations and best practices. · Proficiency in MS Office, restaurant management software, and POS systems.