Head Chef - BeatBAB

About This Role

Company Overview BeatBAB is a concept built around the shared energy of tapas, expressive drinks, and analog listening culture. Conceived as a younger, freer, and more social hospitality format, it brings together food, rhythm, and atmosphere in one warm urban setting. More than a restaurant or bar, BeatBAB is designed as a cultural platform where people gather naturally, stay longer than intended, and experience food, drink, and music as one continuous mood

Role Overview Responsible for overseeing all culinary operations in the kitchen, shaping a dining experience driven by flavor, artistry, and precision. This role oversees all kitchen operations, ensuring exceptional quality and consistency while fostering a culture of collaboration, excellence, and innovation.

Key Responsibilities

• Kitchen Leadership & Operations Management: Oversees all kitchen operations, ensuring smooth service, efficient workflow, and adherence to established standards and procedures. Leads the kitchen team to deliver consistent and high-quality food.
• Menu Development & Innovation: Designs and updates menus in line with the restaurant’s concept, seasonal availability, and market trends. Introduces new dishes while maintaining signature offerings.
• Food Quality & Presentation Control: Ensures all dishes meet quality, taste, and presentation standards before being served. Maintains consistency across all service periods with exceptional attention to detail in plating, portioning, and overall guest experience.
• Team Management & Development: Recruits, trains, and supervises kitchen staff, including Sous Chefs and junior team members. Provides coaching, performance feedback, and supports team development.
• Cost Control & Inventory Management: Manages food cost, portion control, and kitchen expenses. Oversees inventory levels, supplier coordination, and minimizes waste to ensure profitability.

Qualifications

• Proven experience as a Head Chef or Sous Chef in a fine dining or high-volume restaurant with strong à la carte experience.
• Strong expertise in Mediterranean cuisine and concept-driven menu execution.
• Strong leadership and team management skills.
• Exceptional attention to detail with a strong focus on food quality, presentation, and consistency.
• Expertise in menu planning, food costing, and kitchen operations.
• Strong knowledge of food safety and hygiene standards.