Job Details

A Chef is responsible for planning, preparing, and supervising the preparation of meals in a restaurant, hotel, catering service, or other food establishments.
They ensure high standards of food quality, presentation, hygiene, and cost control while leading kitchen staff and maintaining smooth operations.

Duties:

• Menu Planning & Development: Create and update menus based on seasonal ingredients, customer preferences, and cost factors.
• Food Preparation & Cooking: Oversee or personally prepare dishes to ensure consistent taste, texture, and presentation.
• Kitchen Management: Supervise cooks, assistants, and kitchen staff; delegate tasks and ensure workflow efficiency.
• Quality Control: Maintain food safety, hygiene standards, and compliance with local health regulations.
• Inventory & Cost Control: Order ingredients, manage stock, reduce wastage, and stay within budget.
• Training & Mentoring: Train junior chefs and kitchen assistants in culinary techniques and safety practices.
• Collaboration: Work closely with restaurant management on pricing, promotions, and customer feedback.

What skills are needed:

• Culinary Expertise: Strong knowledge of cooking techniques, flavor profiles, and international cuisines.
• Creativity: Ability to develop new recipes and innovative plating ideas.
• Leadership & Teamwork: Manage and motivate kitchen staff in high-pressure environments.
• Time Management: Handle multiple orders simultaneously without compromising quality.
• Food Safety Knowledge: Understanding of HACCP standards and local hygiene regulations.
• Communication: Coordinate effectively with front-of-house staff and suppliers.
• Adaptability: Ability to work long hours, nights, weekends, and holidays when required.

What is the package?

• Commis / Line Cook 2,000 to 2,600 Euros
• Sous Chef 2,000 to 2,800 Euros
• Head / Executive Chef 4,000 to 6,000 Euros

Posted on: 27th Sep, 2025

Deadline: 11th Nov, 2025

Vacancies: 8