Head Chef

Head Chef

Head Chef

The Executive Head Chef is the creative and operational leader of the kitchen, responsible for designing menus that bring together the bold, fresh flavors of the Caribbean with the refined techniques and traditions of the Mediterranean. This role balances culinary innovation with operational excellence, ensuring that every dish reflects the restaurant’s brand identity while maintaining efficiency, profitability, and top-tier guest satisfaction. The Executive Head Chef leads the kitchen team with vision, discipline, and a passion for excellence.

Key Responsibilities

Culinary Direction & Menu Development

• Create and maintain seasonal menus that authentically blend Mediterranean and Caribbean flavors.
• Develop and test innovative specials, tasting menus, and event menus.
• Stay informed on global food trends, adapting them to suit the restaurant’s concept.
• Maintain high presentation, taste, and portion standards for all menu items.

Operational Management

• Oversee all aspects of daily kitchen operations, from prep to service.
• Implement and maintain standard recipes and plating guidelines.
• Manage kitchen schedules for optimal coverage during peak and off-peak times.
• Coordinate with FOH management to ensure smooth service and communication.

Financial & Inventory Control

• Maintain food cost percentage within budgeted targets (30–35%).
• Negotiate with suppliers for best value and quality.
• Conduct weekly inventory counts and ensure stock accuracy.
• Control waste through effective portioning, storage, and creative use of surplus ingredients.

Team Leadership & Development

• Recruit, train, and mentor kitchen staff for both culinary skill and service discipline.
• Foster a positive, high-performance team culture.
• Conduct regular pre-service briefings, menu tastings, and skill workshops.
• Develop succession plans for future kitchen leadership roles.

Quality, Safety & Compliance

• Ensure full compliance with HACCP and local health regulations.
• Maintain a clean, organized, and safe kitchen environment at all times.
• Conduct regular hygiene, safety, and equipment checks.

Brand Collaboration

• Partner with management and marketing teams to develop signature dishes, seasonal promotions, and event menus.
• Represent the restaurant at culinary events, media features, and industry functions.