Kitchen Chef

We are looking for a passionate kitchen chef to take charge of our kitchen brigade.

Enthusiastic, able to command and inspire his team. A chef always looking for new trends and renewing himself and his cooking knowledge.

The ideal candidate will have extensive experience in various cooking techniques, a passion for food, and the ability to work under pressure in a fast-paced environment. The Kitchen Chef is responsible for maintaining a clean and organized kitchen, adhering to food safety regulations, and delivering exceptional dining experiences to guests.

Package : Two years contract - renewable

Between 2,000 and 2,500 USD

Accommodation Provided

Utility bills covered

Daily allowance for meals 20USD

28days Annual paid leave taken in December/January

Return plane ticket after every 2 years

Responsibilities:

1. Design and implement seasonal menus that reflect current food trends and customer preferences.
2. Supervise and train kitchen staff, ensuring they adhere to recipes and presentation standards.
3. Manage inventory, including ordering supplies and minimizing waste.
4. Ensure compliance with health and safety regulations in the kitchen.
5. Oversee food preparation and cooking processes to maintain quality and consistency.
6. Collaborate with front-of-house staff to ensure smooth service and customer satisfaction.
7. Conduct regular kitchen inspections to maintain cleanliness and organization.
8. Develop and maintain relationships with local suppliers for fresh ingredients.
9. Handle customer feedback and make necessary adjustments to improve service.
10. Stay updated on culinary trends and techniques to enhance menu offerings.

Preferred Candidate:

1. Proven experience as a Head Chef or in a similar role.
2. Strong leadership and team management skills.
3. Exceptional culinary skills with a focus on presentation.
4. Ability to work in a high-pressure environment.
5. Excellent communication and interpersonal skills.
6. Creative mindset with a passion for food innovation.
7. Strong organizational skills and attention to detail.
8. Knowledge of food safety regulations and best practices.
9. Ability to adapt to changing menus and customer preferences.
10. Commitment to continuous learning and professional development.