Head Chef: Lead Creative Menus & Kitchen Ops

Jing Hau; Almada; Presencial; EUR 13 000 - 16 000; Tempo integral

Resumo da oferta

Jing Hau in Almada is looking for a talented Head Chef to lead our kitchen team. You will oversee menu development, food preparation, plating, and daily operations, ensuring consistent high quality and presentation.

You will train staff, manage inventory and costs, collaborate with management on budgets and pricing, and ensure compliance with health codes. A culinary degree or equivalent experience and strong leadership are essential.

Qualificações

• Proven experience as Head Chef or Executive Chef in a busy restaurant.
• Culinary degree or equivalent work experience.
• Strong leadership skills with the ability to motivate and train kitchen staff.
• Excellent knowledge of various cooking techniques, ingredients, equipment, and procedures.
• Creativity in menu development with a focus on using fresh, seasonal ingredients.
• Ability to handle high-stress situations while maintaining composure and professionalism.
• Knowledge of health codes and regulations related to food handling.

Responsabilidades

• Develop and create menus that showcase the restaurant's culinary vision.
• Oversee and manage all kitchen operations, including food preparation, cooking, and plating.
• Train and supervise kitchen staff on proper cooking techniques and sanitation standards.
• Monitor food inventory and order supplies as needed.
• Maintain high standards of food quality, taste, presentation, and consistency.
• Collaborate with management on budgeting, cost control, and menu pricing.
• Ensure compliance with health codes and regulations.

Conhecimentos

Leadership

Food preparation

Menu development

Sanitation standards

Formação académica

Culinary degree

Descrição da oferta de emprego

Jing Hau in Almada is looking for a talented Head Chef to lead our kitchen team. You will oversee menu development, food preparation, plating, and daily operations, ensuring consistent high quality and presentation.

You will train staff, manage inventory and costs, collaborate with management on budgets and pricing, and ensure compliance with health codes. A culinary degree or equivalent experience and strong leadership are essential.