Languages: German and English - non negotiable

My client is looking for a Head Chef who will be responsible for leading the kitchen team, overseeing food preparation, and ensuring the highest culinary standards.

This role involves menu planning, staff management, cost control, and maintaining health and safety regulations.

The ideal candidate will have strong leadership skills, a passion for high-quality cuisine, and the ability to manage a fast-paced kitchen environment.

Key Responsibilities:

Kitchen & Team Management

• Lead, train, and supervise kitchen staff to ensure smooth operations.
• Organise work schedules and delegate tasks efficiently.
• Maintain a positive and productive team environment.

Menu Development & Quality Control

• Create and refine menus based on seasonal ingredients and customer preferences.
• Ensure consistency in taste, presentation, and portion control.
• Keep up with food trends and innovate new dishes.

Food Preparation & Safety Compliance

• Oversee all food preparation and ensure high-quality standards.
• Enforce strict hygiene, safety, and food storage regulations.
• Ensure compliance with local health and safety laws.

Cost Control & Budget Management

• Manage food costs, portion control, and waste reduction.
• Work with suppliers to source quality ingredients at competitive prices.
• Monitor stock levels and maintain efficient inventory management.

Customer Satisfaction & Restaurant Success

• Work closely with front-of-house staff to ensure seamless service.
• Respond to customer feedback and continuously improve offerings.
• Assist in marketing efforts, including special events and promotions.

Key Skills & Qualifications:

• Proven experience as a Head Chef or Senior Sous Chef.
• Culinary degree or equivalent professional experience.
• Strong leadership, communication, and teamwork skills.
• In-depth knowledge of kitchen operations and food safety standards.
• Ability to manage budgets, control costs, and work under pressure.
• Passion for culinary excellence and innovation.

Preferred Qualifications:

• Experience in menu engineering and cost-effective dish creation.
• Knowledge of various cuisines and dietary requirements.
• Previous experience in a high-volume or fine dining establishment.