Head Chef

5+ years of progressive kitchen leadership experience, with at least 2–3 years as a Head Chef, Executive Chef, or Senior Sous Chef in a reputable restaurant, hotel, or high-volume food service venue.

Certifications: Food Safety Manager Certification (e.g., ServSafe, HACCP, or local equivalent).

Advanced culinary techniques, flavor balancing, and creative food presentation skills.

Proven track record in menu engineering, recipe costing, and kitchen financial management.

Strong leadership, conflict resolution, and stress management under high-pressure service periods.

Comprehensive understanding of kitchen safety regulations, health codes, and inventory management software.

Competitive salary

Performance bonus

Professional growth and career advancement

Opportunity to work on premium residential projects

Supportive and collaborative work environment