Executive Chef — Lead Menus and Team (Lisbon)

PPOAR; Lisboa; On-site; EUR 9,000 - 11,000; Full time

Job summary

Executive Chef vacancy in Lisbon, Portugal. The role oversees kitchen operations, leads a team, and ensures top quality across menus, costs, and compliance. Based in Lisbon with immediate availability.

Responsibilities include creating menus aligned with trends, managing inventory, training staff, and maintaining high standards of food quality, safety, and presentation. A culinary degree or equivalent is preferred. Excellent leadership is essential.

Qualifications

• Proven experience as an Executive Chef or similar role in a high-end restaurant or hotel.
• Culinary degree or equivalent certification.
• Excellent leadership, communication, and organizational skills.
• Ability to work well under pressure in a fast-paced environment.
• Knowledge of various cooking techniques, ingredients, and cuisines.
• Strong understanding of food cost control measures.
• Ability to manage inventory and order supplies efficiently.
• Must be able to multitask and prioritize tasks effectively.
• Familiarity with health and safety regulations.

Responsibilities

• Create and maintain menus in line with current food trends and client preferences.
• Manage inventory and order supplies to maintain stock levels.
• Train, supervise, and schedule kitchen staff to ensure smooth operations.
• Monitor food quality and presentation to maintain high standards.
• Comply with health and safety regulations.
• Collaborate with management to develop new dishes and improve existing recipes.
• Maintain a clean and organized kitchen environment.
• Control food costs by minimizing waste.

Skills

Executive leadership

Communication

Organizational skills

Inventory management

Food cost control

Menu development

Education

Culinary degree or equivalent

Job description

Executive Chef vacancy in Lisbon, Portugal. The role oversees kitchen operations, leads a team, and ensures top quality across menus, costs, and compliance. Based in Lisbon with immediate availability.

Responsibilities include creating menus aligned with trends, managing inventory, training staff, and maintaining high standards of food quality, safety, and presentation. A culinary degree or equivalent is preferred. Excellent leadership is essential.