Head Chef / Executive Chef

About the role

Lead and manage the daily kitchen operation and all Tabula Rasa dinner services. Take responsibility for the preparation/central kitchen, including production, organization, quality and efficiency.

Key responsibilities

• Manage and develop the kitchen team, including recruitment, training, coaching and performance management
• Maintain consistent food quality, presentation, recipes and portion control
• Control and achieve Food Cost and Labor Cost KPIs and agreed operational targets
• Monitor purchasing, stock levels, waste, portioning and kitchen expenses
• Conduct regular training and development of kitchen staff
• Maintain high standards of hygiene, food safety and kitchen organization
• Review guest feedback and restaurant reviews and take corrective actions where required
• Work closely with the management team on menu development, new dishes, promotions and seasonal requirements
• Ensure smooth coordination between the kitchen, service team and management
• Establish and maintain proper kitchen procedures, checklists and operational standards

About you

• Proven experience as a Head Chef / Executive Chef, preferably in high-quality restaurants or hospitality operations
• Strong leadership and team-management skills
• Excellent knowledge of kitchen operations, food cost and labor cost control
• Ability to work under pressure and lead a busy service
• Strong organizational and problem-solving skills
• Fluent spoken English is mandatory
• International hospitality experience is an advantage
• Hands-on, proactive and capable of taking ownership of the operation