Head Chef

Key Responsibilities:

1. Menu Planning & Creation Create and update seasonal menus that align with the bistro’s concept, including appetizers, mains, desserts, and specials. Emphasize quality, creativity, and the use of local ingredients when possible.

2. Kitchen Management Oversee daily kitchen operations, maintain equipment, and ensure efficient workflows. Manage inventory, place orders, control portions, and minimize food waste while keeping costs within budget.

3. Team Leadership Lead and mentor the kitchen team, including cooks and helpers. Conduct training on techniques, safety, and policies. Manage shift schedules to ensure smooth operations, especially during peak hours.

4. Quality Control & Standards Ensure all dishes meet presentation and taste standards. Maintain kitchen cleanliness and compliance with health regulations. Consistently monitor food quality and execution.

5. Collaboration Coordinate closely with front-of-house to ensure smooth service and address guest feedback. Join management discussions on menus, promotions, and service improvements.

6. Cost Control & Budgeting Track food cost, waste, and labor efficiency to meet budget goals. Contribute to the development of cost-effective, high-quality menu items.

7. Health & Safety Compliance Ensure food safety and hygiene protocols are followed. Keep accurate inspection records and stay informed on health regulation updates.

Qualifications:

1. Minimum 2 years of experience as a Head Chef, preferably in a bistro or similar dining establishment.

2. Strong leadership and team-building skills.

3. Excellent organizational and time-management abilities.

4. Creative thinking with a passion for food innovation.

5. Ability to thrive under pressure and manage stress effectively.

6. Strong attention to detail in both food quality and cleanliness.