Head Chef
Posted
- Lead and oversee all daily culinary operations of Carna, ensuring smooth and efficient kitchen performance.
- Maintain the highest standards of food quality, taste, presentation, consistency, and portion control.
- Ensure all dishes are prepared according to approved recipes, specifications, and restaurant standards.
- Supervise, train, motivate, and develop the culinary team to achieve operational and service excellence.
- Plan and organize daily mise en place, production, service, and kitchen workflow.
- Work closely with the Executive Chef on menu development, seasonal offerings, and culinary initiatives.
- Ensure the restaurant’s steakhouse concept and culinary identity are consistently reflected in all dishes.
- Maintain high standards of meat preparation, butchery, cooking techniques, and product utilization.
- Promote responsible and efficient use of ingredients, minimizing waste and supporting sustainable kitchen practices.
- Monitor food costs, portion sizes, yields, and wastage to support departmental profitability.
- Coordinate with Purchasing and suppliers to ensure the availability and quality of required ingredients.
- Ensure proper receiving, storage, labeling, and handling of food products in accordance with food safety standards.
- Monitor kitchen cleanliness, hygiene, sanitation, and compliance with HACCP and hotel standards.
- Conduct regular quality checks and ensure corrective actions are taken when required.
- Coordinate closely with the Restaurant Manager and Front of House team to ensure seamless service and guest satisfaction.
- Manage kitchen staffing, scheduling, task allocation, and daily briefings.
- Ensure all kitchen equipment is properly used, maintained, and reported for repair when necessary.
- Support banquet, VIP, promotional, and special dining requirements when required.
- Maintain accurate culinary records, production sheets, temperature logs, and other departmental documentation.
- Handle guest feedback and culinary-related complaints professionally and take appropriate corrective action.
- Ensure compliance with all hotel policies, procedures, health and safety requirements, and brand standards.
- Continuously identify opportunities to improve kitchen efficiency, quality, presentation, and guest experience.
- Perform any other duties and responsibilities assigned by the Executive Chef or management.
- Culinary degree, diploma, or professional qualification from a recognized culinary institution; equivalent industry experience may be considered.
- Minimum 5–7 years of progressive culinary experience, preferably within luxury hotels, upscale restaurants, or premium steakhouse operations, with at least 2–3 years in a senior supervisory or Head Chef role.
- Strong knowledge of modern steakhouse cuisine, meat preparation, butchery, grilling, roasting, and various cooking techniques.
- Knowledge of premium meat products, aging techniques, product quality, yield management, and responsible ingredient utilization.
- Strong understanding of menu development, recipe costing, food cost control, portion control, and kitchen profitability.
- Knowledge of food safety, HACCP, hygiene, sanitation, and health and safety standards.
- Strong leadership and people-management skills, with the ability to train, motivate, and develop a diverse culinary team.
- Excellent organizational, communication, and interpersonal skills.
- Strong attention to detail with a commitment to quality, consistency, and presentation.
- Ability to manage high-volume operations while maintaining exceptional culinary standards.
- Strong problem-solving and decision-making abilities, with a proactive and hands-on approach.
- Knowledge of sustainable kitchen practices, waste reduction, and efficient product utilization.
- Proficiency in English; additional languages are an advantage.
- Ability to work flexible hours, including evenings, weekends, and public holidays.