Head Chef (International Cuisine)

Reports To: Restaurant General Manager / Operations Manager

Job Type: Full-Time, Salaried

Overview:

We are seeking a creative and experienced Head Chef to lead our kitchen in delivering an exceptional international dining experience. You will be responsible for designing a globally-inspired menu, managing all kitchen operations, leading and mentoring a diverse culinary team, and maintaining the highest standards of food quality, cost control, and hygiene. The ideal candidate is a passionate leader with a deep understanding of various world cuisines and a proven track record in a high-volume, fine-dining, or upscale casual environment.

Key Responsibilities:

Menu Development & Culinary Leadership:
Research, design, and execute an innovative, seasonally-driven menu showcasing authentic and fusion dishes from various international cuisines (e.g., Mediterranean, Asian, Latin American, Modern European).
Ensure all dishes meet the highest standards of taste, presentation, and consistency.
Develop and cost recipes, establish portion sizes, and create standardized plating guides.
Stay abreast of food trends, source unique ingredients, and introduce new culinary techniques.
Kitchen & Operations Management:
Oversee all daily kitchen operations, including preparation, cooking, and plating for all meal periods and private events.
Manage inventory, conduct accurate stocktakes, and place orders with suppliers to maintain optimal stock levels and minimize waste.
Implement and monitor strict cost control measures for food, labor, and kitchen supplies to achieve financial targets.
Ensure full compliance with all health, safety, and food hygiene regulations (HACCP).
Team Leadership & Development:
Recruit, train, mentor, and schedule all kitchen staff, including Commis Chefs, Line Cooks, and other support roles.
Foster a positive, disciplined, and collaborative kitchen culture focused on continuous improvement and excellence.
Conduct performance reviews and provide constructive feedback to develop team skills.
Quality Control & Communication:
Conduct daily line checks to ensure the quality and freshness of all ingredients.
Collaborate effectively with the Restaurant Manager and service team to ensure seamless communication between front and back of house.
Handle and resolve any guest complaints related to food promptly and professionally.

Qualifications & Skills:

Culinary degree or equivalent certification, with 7+ years of professional kitchen experience, including at least 3 years in a Head Chef, Executive Sous Chef, or Chef de Cuisine role in an international or fine-dining establishment.
Exceptional and verifiable skills in multiple international cuisines.
Strong leadership, interpersonal, and communication skills.
Proficiency in menu costing, inventory management, and kitchen budgeting.
In-depth knowledge of food safety standards and procedures.
Ability to work under pressure, manage multiple priorities, and maintain a calm demeanor during service.
Creativity, passion for food, and a dedication to mentoring others.

Head Chef (International Cuisine) jobs

Head Chef (International Cuisine)