Our client, an upscale restaurant that prides itself on delivering eclectic inspired culinary experiences, is looking to find a professionally trained and creatively consistent Head Chef to join their team. The Head Chef will be responsible for overseeing the kitchen operations, leading a culinary team, and creating innovative and mouth-watering menus and meals that reflect the restaurant's ethos. This role requires a visionary leader with a passion for food and a commitment to exceptional food preparation and dining service.

Key Responsibilities:

• Develop and execute creative menu items, incorporating seasonal ingredients and current food trends.
• Oversee all kitchen operations, ensuring that all food preparation and presentation meets the restaurant's high standards.
• Manage, mentor, and train kitchen staff, fostering a collaborative and positive working environment.
• Implement and maintain health and safety regulations, including food safety standards.
• Control kitchen costs, including ingredient purchases, inventory management, and waste reduction.
• Collaborate with management to create promotional events and special dining experiences to attract customers.
• Monitor kitchen performance, making adjustments to processes and menus as necessary.
• Assist with hiring and staffing decisions for the kitchen team.
• Keep up to date with trends in the culinary industry and incorporate innovative techniques into the menu.

Requirements

• Grade 12 Certificate
• Formal culinary training or degree from a recognized culinary institution is essential.
• At least 6 years working in hotel kitchens. 3 years of which were working with large scale kitchen operations.
• Proven experience in leading teams for at least 2-years as a Head Chef, Chef De Partie or Sous Chef level.
• Proven experience in working with high volume ala carte style operations.
• Ability to find creative solutions taking ownership for duties and tasks assigned.
• Strong knowledge of local food safety codes and regulations.
• Commitment to delivering exceptional guest service with a passion for the hospitality industry.
• Exceptional culinary skills and creativity, with a passion for high-quality food and plating.
• Leadership experience with the ability to train, inspire, and motivate kitchen staff.
• Personal integrity, with the ability to work in an environment that demands excellence.
• Demonstrated ability to manage inventory, costs and optimize kitchen efficiency.
• Knowledge of current culinary trends and techniques to appeal to upscale diners.
• Hands-on approach with a can-do work style
• Excellent communication and interpersonal skills.
• Strong organizational skills and the ability to thrive in a high-pressure environment.
• Flexibility to work evenings, weekends, and holidays as required.

• Develop and execute creative menu items, incorporating seasonal ingredients and current food trends.
• Oversee all kitchen operations, ensuring that all food preparation and presentation meets the restaurant's high standards.
• Manage, mentor, and train kitchen staff, fostering a collaborative and positive working environment.
• Implement and maintain health and safety regulations, including food safety standards.
• Control kitchen costs, including ingredient purchases, inventory management, and waste reduction.
• Collaborate with management to create promotional events and special dining experiences to attract customers.
• Monitor kitchen performance, making adjustments to processes and menus as necessary.
• Assist with hiring and staffing decisions for the kitchen team.
• Keep up to date with trends in the culinary industry and incorporate innovative techniques into the menu.

• Strong knowledge of local food safety codes and regulations.
• Exceptional culinary skills and creativity, with a passion for high-quality food and plating.
• Leadership experience with the ability to train, inspire, and motivate kitchen staff.
• Excellent communication and interpersonal skills.
• Strong organizational skills and the ability to thrive in a high-pressure environment.

• Grade 12 Certificate
• Formal culinary training or degree from a recognized culinary institution is essential.
• At least 6 years working in hotel kitchens. 3 years of which were working with large scale kitchen operations.
• Proven experience in leading teams for at least 2-years as a Head Chef, Chef De Partie or Sous Chef level.
• Proven experience in working with high volume ala carte style operations.
• Commitment to delivering exceptional guest service with a passion for the hospitality industry.
• Personal integrity, with the ability to work in an environment that demands excellence.
• Demonstrated ability to manage inventory, costs and optimize kitchen efficiency.
• Knowledge of current culinary trends and techniques to appeal to upscale diners.