Salary: €50.000 - €60.000 + bonus + tips

Start: ASAP

Location: Berlin

The Role:

• Head Chef leading a small, high-performing kitchen team (approx.
  
  8 chefs) with a focus on elevated Mediterranean cuisine (Spanish, Italian, Greek) complemented by Japanese influences.
• Responsible for delivering refined à la carte dishes and event menus to fine-dining standards, ensuring consistency in flavour, presentation and guest experience.

Key responsibilities

• Create, develop and regularly update menus showcasing authentic Mediterranean flavours and Japanese dishes or influences, aligned with the restaurant concept and seasonality.
• Lead day-to-day kitchen operations in a hands-on manner, coordinating prep, service and pass, and ensuring smooth workflow in a compact kitchen environment.
• Train, coach and manage a team of around 8 kitchen staff, assigning stations, building skills and fostering a positive, disciplined and collaborative kitchen culture.
• Ensure all dishes meet fine-dining quality in taste, texture, temperature and plating, with particular attention to detail for tasting menus, à la carte and event menus.
• Collaborate with front-of-house and event teams to design and execute menus for private events, group bookings and special occasions.
• Oversee ordering, stock control and cost management, working within agreed food cost and waste targets while maintaining high product quality.
• Implement and monitor strict food safety and hygiene standards in line with local regulations and internal policies.

Profile & requirements

• Proven experience as Head Chef or Senior Sous Chef in high-quality Mediterranean and/or Japanese-influenced restaurants; fine dining background is a strong advantage.
• Solid knowledge of Spanish, Italian and Greek cuisines, plus hands-on experience with Japanese techniques or menus (e.g.
  
  sushi, tempura, robata, izakaya-style dishes).
• Demonstrated ability to manage and develop a small kitchen team (around 8 staff), with strong leadership, communication and organisational skills.
• Comfortable working in both à la carte and event settings, adjusting production, prep and plating to different service formats while maintaining high standards.
• Good understanding of cost control, portioning and basic kitchen administration (ordering, inventory, wastage tracking).
• Fluent English; additional languages are an advantage in an international guest environment.
• Passion for food, creativity and continuous improvement, with resilience and composure during busy services.