Sous Chef / Head Chef (Restaurant)

On behalf of our clients, a well-known restaurant they are seeking an experienced and passionate Sous Chef - Head Chef to lead kitchen operations, drive menu innovation, and ensure overall restaurant profitability. The ideal candidate will have a strong background in Western cuisine, food engineering, and kitchen management, with a proven ability to lead a team and maintain high culinary standards.

Key Responsibilities:

• Develop and refine menu offerings, ensuring creativity, quality, and consistency.
• Implement food engineering techniques to enhance taste, presentation, and cost efficiency.
• Oversee daily kitchen operations, maintaining high standards of food safety and hygiene.
• Lead, train, and motivate kitchen staff to ensure efficiency and teamwork.
• Manage inventory, procurement, and supplier relations to control food costs.
• Ensure kitchen operations align with restaurant profitability goals.
• Maintain a high level of quality control, ensuring all dishes meet the restaurant's standards.
• Stay updated with the latest food trends and incorporate them into menu development.

Requirements:

• Proven experience as a Sous Chef or Head Chef, preferably in a Western cuisine-focused restaurant.
• Minimum 5 years of experience.
• Expertise in Western food preparation, cooking techniques, and presentation.
• Strong knowledge of food engineering and ability to optimize recipes for quality and cost-effectiveness.
• Strong leadership skills.