Operations Head Chef

Overview

Responsibilities

• Assist in designing and developing innovative, high-quality menus that reflect the latest culinary trends and seasonal ingredients.
• Ensure the highest standards of food preparation and presentation.
• Incorporate locally sourced and sustainable ingredients to enhance menu offerings.
• Lead, manage, train, hire and motivate the culinary team to achieve high performance.
• Conduct regular training sessions to ensure staff are knowledgeable about best practices and safety protocols.
• Schedule and supervise daily activities of the kitchen staff.
• Oversee the day-to-day operations of the fine dining kitchen, ensuring efficiency and productivity.
• Maintain and manage inventory of ingredients, supplies, and equipment.
• Ensure proper maintenance and use of all kitchen equipment.
• Coordinate with the maintenance team for timely repairs and servicing of equipment.
• Ensure compliance with all health and safety regulations, including food handling and sanitation standards.
• Conduct regular inspections to identify and address any potential safety hazards.
• Implement and enforce proper cleaning routines for all kitchen areas and equipment.
• Collaborate with the restaurant management team to plan and execute successful dining experiences.
• Provide regular updates to the Brand Chef on the status of culinary operations.
• Participate in departmental meetings to discuss operational improvements and address any concerns.
• Conduct regular inventory checks and manage stock levels to prevent shortages.
• Monitor and control costs related to culinary operations, ensuring budget adherence, control food cost percentage.
• Implement measures to reduce waste and improve efficiency.
• Continuously strive for culinary excellence by incorporating the latest trends and techniques in food preparation and presentation.
• Ensure that all dishes reflect the highest standards of taste, texture, and visual appeal.
• Ensure smooth coordination between kitchen and service team.
• Control portioning and plating standards.
• Supervise stock rotation and storage standards.

About You

• A minimum of 5 years of experience in a similar role within the Operational/Cloud kitchen/Main Production Kitchen or luxury hospitality industry.
• Bachelor degree, Certified Culinary Arts Diploma
• Strongly committed to teamwork and customer service
• Eye for detail to achieve operational excellence
• Proven experience in managing Breakfast/Lunch Full time level restaurants.
• Strong ability to work with brand partners to create collaborative culinary experiences.
• Experience in managing large teams and overseeing culinary operations for high-end dining establishments.
• Russian language is a plus
• What you get:
• A strategic role beyond a single kitchen - multi-unit responsibility
• Real impact on business performance, not just cooking
• Exposure to brand development and expansion
• Salary aligned with experience

Experience

• Operational: 5 years (Preferred)

Language

• Russian (Preferred)