Head Chef – International Cuisine

Job SummaryLeads the planning, development, and execution of multi-cuisine menus (e.g., European, Asian, Middle Eastern), ensuring high-quality standards, consistency, and innovation across all kitchen operations. Manages staff, controls costs, and aligns culinary output with brand identity.🔑 Key ResponsibilitiesCulinary LeadershipDesign and update international menus across multiple cuisinesMaintain authenticity while adapting dishes to local tastesStandardize recipes, portioning, and presentationOversee food preparation and plating during serviceKitchen OperationsManage daily kitchen activities and workflowEnsure compliance with food safety and hygiene standards (e.g., HACCP)Monitor inventory, ordering, and supplier relationshipsControl food costs and minimize wasteTeam ManagementRecruit, train, and supervise chefs and kitchen staffSchedule shifts and manage performanceFoster teamwork and a high-performance kitchen cultureQuality ControlEnsure consistency in taste, presentation, and portion sizesConduct regular tastings and auditsHandle customer feedback related to food qualityInnovation & TrendsResearch global food trends and integrate new ideasDevelop seasonal or themed menusCollaborate with management on promotions or events🧠 Required Skills & QualificationsEducation & ExperienceCulinary degree or equivalent professional training7–10+ years of experience, including leadership rolesExperience with multiple international cuisinesTechnical SkillsStrong knowledge of global cooking techniquesMenu engineering and cost controlFood safety and sanitation standardsSoft SkillsLeadership and team managementTime management and multitaskingCreativity and adaptabilityStrong communication skills