Head Chef

• Lead and manage the kitchen team to deliver exceptional culinary experiences.
  
• Develop and design menus that meet client expectations and dietary requirements.
  
• Oversee food preparation cooking and presentation ensuring consistency and quality.
  
• Manage food inventory procurement and cost control.
  
• Ensure compliance with health and safety regulations in all kitchen operations.
  
• Collaborate with event planners and clients to tailor catering services to specific needs.
  
• Train and mentor kitchen staff to maintain high standards of culinary excellence.
  
• Monitor kitchen equipment maintenance and ensure cleanliness.
  
  
  

Requirements

• Diploma or bachelor s degree in Culinary Arts Hospitality Management or a related field.
  
• Minimum of 710 years of relevant experience in the culinary field.
  
• Proven experience as a Head Chef in the catering industry preferably with leading catering companies.
  
• Strong leadership and management skills.
  
• Handson approach with a willingness to be actively involved in kitchen operations.
  
• Expertise in menu design and food presentation.
  
• Excellent knowledge of kitchen operations and food safety standards.
  
• Ability to work under pressure and handle multiple tasks.
  
• Strong communication and organizational skills.
  
• Flexibility and creativity in adapting to client needs and preferences.
  
• Good command of French and English.