HEAD CHEF – MEDITERRANEAN CUISINE

Role overview

Responsibilities

• Lead, manage, and motivate the kitchen team; train, coach, and develop kitchen staff.
• Prepare and oversee preparation of authentic Mediterranean dishes.
• Develop and update menus based on the restaurant concept, customer preferences, and seasonal ingredients.
• Ensure consistent taste, quality, portion sizes, presentation, and adherence to established recipes and standards.
• Supervise daily food preparation and operations, including production plans and mise en place.
• Maintain food hygiene, sanitation, HACCP procedures, and compliance with company policies and local food safety and health standards.
• Monitor food costs, portion control, wastage, inventory, stock checks, and storage.
• Coordinate with suppliers to ensure ingredient quality and freshness.
• Manage staffing, schedules, and daily task allocation; monitor equipment and report maintenance needs.
• Work with the Executive Chef and management on menu development and operational improvements; address food-quality feedback and take corrective action.

Required qualifications and experience

• At least 8 years of culinary experience, including at least 3 years in a senior chef or Head Chef position.
• Strong specialization in Mediterranean cuisine.
• Knowledge of food preparation techniques, ingredients, sauces, seafood, meats, salads, and traditional Mediterranean dishes.
• Experience in menu development and recipe standardization.
• Strong leadership and team-management skills; good knowledge of food cost control and inventory management.
• Knowledge of HACCP and food hygiene standards; ability to work under pressure in a busy restaurant environment.
• Knowledge of Greek, Turkish, Lebanese, Italian, or other Mediterranean culinary styles is an advantage.

Workplace and employment

• Full-time role; work location is in person.