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.


Send your CV to hej@funkybakers.com