Creative Head Chef: Lead Kitchen & Menu Innovation

Ecojob; Porto; Presencial; EUR 7000 - 10 000; Tempo integral

Resumo da oferta

Ecojob in Porto, Portugal is seeking a skilled Head Chef to lead our kitchen team. You will oversee all aspects of food preparation, menu planning, and kitchen operations, bringing creativity and strong leadership to maintain our high standards of quality and customer satisfaction.

You will develop innovative menus, supervise and train staff, manage inventory, ensure food safety, and collaborate with management on cost-effective sourcing and presentation.

Qualificações

• Proven experience as Head Chef or similar in busy restaurant.
• Strong leadership to motivate and train a diverse team.
• Excellent knowledge of cooking methods, ingredients, equipment, and procedures.
• Understand food safety regulations and kitchen sanitation.
• Creative menu development within budget constraints.
• Ability to work under pressure in a fast-paced environment.
• Good communication with staff and management.
• Flexibility to work evenings, weekends, and holidays.

Responsabilidades

• Develop innovative menus for diverse preferences and dietary needs.
• Supervise and train kitchen staff and roles.
• Monitor inventory and order supplies to keep operations smooth.
• Maintain high standards of cleanliness and organization.
• Ensure food safety compliance and hygiene practices.
• Collaborate with management on cost-effective menu planning.
• Review recipes and adjust for taste, presentation, or cost.
• Stay updated on industry trends and incorporate new techniques.

Conhecimentos

Leadership

Cooking techniques

Food safety

Team training

Communication

Descrição da oferta de emprego

Ecojob in Porto, Portugal is seeking a skilled Head Chef to lead our kitchen team. You will oversee all aspects of food preparation, menu planning, and kitchen operations, bringing creativity and strong leadership to maintain our high standards of quality and customer satisfaction.

You will develop innovative menus, supervise and train staff, manage inventory, ensure food safety, and collaborate with management on cost-effective sourcing and presentation.