Head Chef

HEAD CHEF – NEW MEDITERRANEAN LOUNGE/ RESTAURANT CONCEPT

We are looking for an experienced, creative, and passionate Head Chef to lead the culinary development and kitchen operations of a new Mediterranean restaurant concept.

The Head Chef will play a key role in bringing the concept to life, from creating the initial menu and developing recipes to establishing kitchen standards, training the culinary team, controlling food costs, and ensuring consistent food quality.

The ideal candidate should have a strong understanding of Mediterranean cuisine, while also bringing a modern and creative approach to traditional flavors, ingredients, and cooking techniques.

Key Responsibilities

Key Responsibilities1. Menu & Concept Development

• Develop and create the initial menu for the new Mediterranean restaurant concept.
• Build a menu inspired by Mediterranean cuisines, including influences from Greece, Italy, Spain, Southern France, Turkey, and the Levant, while maintaining a clear and unique restaurant identity.
• Develop signature dishes that differentiate the concept from competitors.
• Create a balanced menu covering appetizers, salads, cold and hot mezze, seafood, meat, poultry, pasta/grains, vegetables, desserts, and signature dishes.
• Develop seasonal and promotional menu items when required.
• Establish recipes, portion sizes, presentation standards, and plating guidelines.
• Conduct tastings and menu trials with management and stakeholders.
• Continuously review the menu based on guest feedback, sales performance, food cost, and market trends.

2. Recipe & Product Development

• Create detailed standardized recipes for all menu items.
• Establish precise ingredient specifications, preparation methods, portion sizes, and yields.
• Research and source high-quality Mediterranean ingredients and products.
• Work closely with suppliers to identify suitable ingredients and negotiate product specifications.
• Develop sauces, dressings, marinades, stocks, breads, desserts, and signature components in-house where appropriate.
• Ensure all recipes are commercially viable and aligned with the target food cost.

3. Kitchen Opening Preparation

• Lead the culinary preparation for the restaurant opening.
• Assist in developing the kitchen layout, equipment requirements, workflow, and operational setup.
• Prepare kitchen opening checklists and operational standards.
• Establish mise en place requirements and daily production schedules.
• Conduct menu testing and full kitchen simulations before opening.
• Ensure the kitchen is fully prepared for the soft opening and grand opening.
• Identify operational challenges and implement solutions before launch.

4. Kitchen Operations & Standards

• Lead and manage all daily kitchen operations.
• Maintain consistently high standards of food quality, taste, presentation, and portion control.
• Ensure compliance with food safety, hygiene, HACCP, and health regulations.
• Establish cleaning, storage, labeling, and temperature-control procedures.
• Monitor daily preparation, wastage, stock levels, and product quality.
• Ensure smooth communication between the kitchen, service team, management, and suppliers.

5. Team Leadership & Training

• Recruit, train, motivate, and manage the kitchen team.
• Establish clear responsibilities and performance expectations for all kitchen positions.
• Train chefs and kitchen staff on recipes, preparation techniques, plating, and food safety.
• Conduct regular training, tastings, and quality-control sessions.
• Build a positive, professional, and disciplined kitchen culture.
• Prepare staff schedules according to business requirements.
• Monitor employee performance and provide coaching and development.

6. Food Cost & Financial Management

• Establish and maintain food cost targets.
• Cost every menu item accurately.
• Monitor food usage, waste, portion control, and purchasing.
• Work with the restaurant management and purchasing teams to maintain agreed food-cost percentages.
• Review menu profitability and recommend changes where required.
• Minimize unnecessary wastage while maintaining product quality.
• Approve product specifications and ensure consistency from suppliers.

7. Quality Control

• Conduct daily tasting and quality checks.
• Ensure every dish leaving the kitchen meets established standards.
• Maintain consistency in flavor, temperature, portion, and presentation.
• Develop quality-control procedures for receiving, preparation, storage, and service.
• Respond quickly to guest feedback and operational issues.

Required Experience & Qualifications

• Minimum 5–7 years of professional culinary experience, with previous experience as a Sous Chef, Executive Sous Chef, Head Chef, or Chef de Cuisine.
• Strong experience in Mediterranean cuisine or a proven understanding of Mediterranean ingredients and cooking techniques.
• Demonstrated experience in new restaurant openings and menu development.
• Strong recipe-development and food-costing skills.
• Experience leading and training a multicultural kitchen team.
• Strong knowledge of HACCP and food safety standards.
• Excellent organizational, leadership, and communication skills.
• Creative approach to menu development with strong commercial awareness.
• Ability to work under pressure and meet opening deadlines.

Key Performance Indicators (KPIs)

• Successful development and launch of the Mediterranean menu.
• Food cost maintained within the agreed target.
• Consistent food quality and presentation.
• Guest satisfaction and positive food reviews.
• Kitchen productivity and operational efficiency.
• Controlled food waste.
• Successful recruitment and training of the kitchen team.
• Compliance with food safety and hygiene standards.
• Menu profitability and sales performance.

Ideal Candidate Profile

The ideal candidate is not only a strong chef but also a culinary leader and concept developer who can take a Mediterranean restaurant idea from concept stage to a successful operational kitchen.

They should be passionate about Mediterranean flavors, understand modern restaurant trends, have strong commercial awareness, and be able to create food that is authentic, creative, approachable, and profitable.

The Head Chef will be expected to take ownership of the culinary identity of the new concept and build a menu that becomes one of the restaurant's key points of differentiation.

Work Location: In person