Creative executive chef

Creatieve Head/Sous Chef

Qualifications & experience

• Experience: Minimum 3-5 years in a head chef role, preferably with a background in premium fast-paced restaurants.
• Creativity: Strong focus on developing new, innovative, and seasonal dishes.
• Leadership: Ability to lead, train, and motivate kitchen team.
• Skills: Strong cost control, inventory management, and knowledge of HACCP/food safety.
• Language: Fluent English is required.

Tasks

• Menu engineering: Designing seasonal menus, creating signature dishes, and innovating with new, trending ingredients.
• Recipe development: Testing and refining new and current recipes for flavor, texture, and presentation.
• Plate presentation: Establishing and enforcing high standards for visual appeal before dishes are served.
• Culinary curation: Sourcing unique, high-quality ingredients and managing relationships with suppliers together with purchase manager.

Leadership & Operational Duties

• Kitchen supervision: Leading the brigade de cuisine, delegating tasks, and ensuring efficient service.
• Training and mentoring: Training junior chefs and apprentices in specialized techniques.
• Cost management: Controlling food costs, managing inventory, and reducing waste.
• Quality assurance: Inspecting dishes during service to ensure consistency and quality.
• Safety complaince: Maintaining strict hygiene, food safety, and health regulations.