Senior Chef

Roles and responsibilities

• Conceptualize and develop authentic and contemporary Greek cuisine, showcasing the finest ingredients and culinary techniques, while reflecting the hotel's commitment to luxury and sophistication
• Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation, while adhering to the highest standards of quality, hygiene, and safety
• Manage food costs, inventory, and procurement to optimize profitability without compromising on quality
• Ensure compliance with all health and safety regulations at all times
• Lead by example, guide and mentor talented culinary team, fostering a culture of collaboration, creativity, and continuous improvement
• Collaborate closely with restaurant management to drive revenue growth, optimize costs, and enhance guest satisfaction
• Stay updated on industry trends and culinary innovations, while infusing fresh ideas and creativity into the restaurant's culinary offerings
  

Qualifications And Requirements

• Proven experience as a Head Chef or in a similar role in a five-star luxury hotel operation or fine dining environment
• Hotel pre-opening experience in the UAE is preferable, while Michelin-star restaurant experience is an advantage
• Solid understanding of food cost control, inventory management, and procurement processes to drive profitability and operational efficiency
• With extensive knowledge and appreciation of Greek culinary traditions, ingredients, and cuisine, with a passion for creativity and innovation
• Strong leadership and management skills, with the ability to inspire and motivate a diverse team of culinary professionals; with the ability to collaborate effectively with colleagues, vendors, and guests
• Exceptional organizational acumen, with keen attention to detail and the ability to manage kitchen operations efficiently while prioritizing quality and guest satisfaction

Desired candidate profile

1. Culinary Expertise

• Description: A Head Chef must have a high level of culinary skills, including advanced cooking techniques, plating, flavor pairing, and ingredient knowledge.
• Why It’s Important: Culinary expertise ensures that the food served is of the highest quality, consistent, and reflective of the restaurant’s concept and standards.

2. Leadership and Team Management

• Description: As the leader of the kitchen team, the Head Chef must be able to manage and motivate kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers.
• Why It’s Important: Effective leadership helps build a cohesive team, ensuring that the kitchen operates efficiently and maintains high standards of performance under pressure.

3. Menu Development and Creativity

• Description: The Head Chef is often responsible for creating or overseeing the restaurant’s menu, including designing seasonal offerings, special dishes, and ensuring that the menu aligns with the restaurant’s concept and customer preferences.
• Why It’s Important: A well-crafted menu is key to a restaurant’s success. It should not only reflect culinary creativity but also be cost-effective and operationally feasible.

4. Time Management and Multitasking

• Description: In the fast-paced environment of a kitchen, the Head Chef must be able to prioritize tasks, manage time efficiently, and coordinate multiple elements of food preparation simultaneously.
• Why It’s Important: Time management helps ensure that food is prepared, cooked, and served in a timely manner, which is essential for maintaining customer satisfaction, especially during peak hours.