HEAD CHEF (COPENHAGEN)

Responsibilities:

Culinary Leadership

Lead and manage the kitchen team, including chefs, cooks, and kitchen assistants.
Provide guidance, training, and mentorship to kitchen staff, fostering a positive and collaborative work environment.
Demonstrate culinary expertise by creating innovative and high-quality dishes according to concept and that exceed customer expectations.
Ensure all food preparation meets the highest standards of taste, presentation, and nutritional value.

Menu Development and Planning

Collaborate with restaurant management to develop seasonal menus that align with culinary trends, customer preferences, and budgetary constraints.
Conduct regular menu tastings and evaluations to maintain menu freshness and relevance.
Source high-quality ingredients from reliable suppliers, ensuring freshness and consistency of food products.

Kitchen Operations Management

Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation.
Create and enforce standard operating procedures (SOPs) for food preparation, portion control, and kitchen cleanliness.
Monitor inventory levels and order supplies as needed to maintain efficient kitchen operations.
Implement and enforce food safety standards and sanitation regulations to ensure compliance with health codes.

Quality Control

Conduct regular quality checks on food products to ensure adherence to recipe standards and presentation guidelines.
Address any issues or inconsistencies in food quality promptly and effectively.
Solicit feedback from customers and colleagues to continuously improve culinary offerings.

Cost Management

Develop cost-effective recipes and portioning strategies to maximize profitability without compromising quality.
Monitor food costs and kitchen expenses, identifying opportunities for cost savings and efficiency improvements.
Minimize food waste through proper inventory management and utilization of surplus ingredients.

Collaboration and Communication

Foster open communication and collaboration with front-of-house staff to ensure seamless coordination between the kitchen and dining areas.
Work closely with the restaurant management team to address any operational challenges or opportunities for improvement.
Communicate effectively with suppliers, vendors, and other stakeholders to maintain strong relationships and streamline procurement processes.

Proven experience as a Head Chef or Executive Chef in a high-volume restaurant or hospitality establishment.
Culinary degree or equivalent certification from a recognized culinary institution.
Strong leadership skills with the ability to motivate and inspire a diverse team.
Extensive knowledge of culinary techniques, ingredients, and flavor profiles.
Proficiency in menu development, recipe creation, and food costing.
Excellent organizational and time management abilities.
Attention to detail and commitment to upholding high standards of food quality and presentation.
Ability to work efficiently under pressure in a fast-paced environment.
Knowledge of food safety regulations and sanitation best practices.
Flexibility to work evenings, weekends, and holidays as required.