Head Chef (French & Italian Mediterranean Cuisine)

Job Summary: The Head Chef is responsible for leading and managing all kitchen operations, overseeing culinary standards, supervising kitchen staff, and ensuring the preparation and presentation of high-quality dishes. The role requires strong expertise in French or Italian Mediterranean cuisine, with a focus on authenticity, consistency, creativity, and presentation. The Head Chef plays a key leadership role in menu development, kitchen management, cost control, staff training, and maintaining the highest standards of food quality, safety, and hygiene. Key Responsibilities: • Lead, plan, develop, and execute menus, with a strong focus on authentic French or Italian Mediterranean cuisine. • Oversee all kitchen operations, ensuring efficient workflow and smooth daily operations. • Supervise, manage, and lead kitchen staff, including Sous Chefs, Chef de Partie, Commis Chefs, and other kitchen team members. • Ensure proper food preparation, cooking techniques, portion control, and presentation standards. • Maintain exceptional food quality, taste, consistency, and culinary standards in line with the restaurant's brand and concept. • Develop new dishes, seasonal menus, and culinary concepts while maintaining authenticity and creativity. • Manage food costs, budgets, inventory, purchasing, and supplier relationships to maximize profitability and minimize waste. • Establish and enforce food safety, health, hygiene, and sanitation standards across all kitchen areas. • Recruit, train, mentor, and evaluate kitchen staff to maintain a skilled, professional, and motivated team. • Prepare staff schedules, allocate responsibilities, and manage kitchen staffing requirements. • Monitor kitchen performance and implement procedures to improve efficiency, productivity, and food quality. • Handle customer feedback, special dietary requirements, and food-related complaints when necessary. • Coordinate with restaurant management and front-of-house teams to ensure excellent guest experiences. • Maintain a positive, disciplined, and professional kitchen environment. • Ensure all kitchen equipment is properly maintained and operational. Qualifications: • Proven experience as a Head Chef or Executive Chef in a reputable restaurant or similar hospitality establishment. • Strong hands-on experience in French or Italian Mediterranean cuisine is mandatory. • Culinary degree or equivalent professional certification preferred. • Extensive knowledge of culinary techniques, menu development, food presentation, and kitchen management. • Strong leadership, communication, and team management skills. • Proven ability to manage food costs, inventory, purchasing, and kitchen budgets. • In-depth knowledge of food safety, hygiene, and sanitation regulations. • Ability to work under pressure and manage a fast-paced, high-volume kitchen. • Creativity, attention to detail, and a strong passion for French and Italian Mediterranean culinary arts. • Excellent organizational, decision-making, and problem-solving skills.