Head Chef (South of Malta)

Our client, operating in the Food & Beverage industry, is looking for a Head Chef to join their growing team. Reporting to the Operations Manager general duties will include overseeing the entire kitchen operation, encompassing tasks such as menu creation, efficient cost control for all resources, ensuring food safety and hygiene, and maintaining full compliance with HACCP and government regulations.

• Possess comprehensive knowledge of all menu items, including their recipes, cooking methods, and presentation standards. 
• Ensure adherence to established standards by all members of the Kitchen team. Take charge of creating regular, promotional, or special menus as requested by the Manager. 
• Responsible for developing recipes, methods, and costing for new menus. 
• Demonstrate proficiency in standard procedures and policies related to food preparation, receiving, storage, and sanitation. 
• Manage daily kitchen orders and enforce proper stock rotation. 
• Prepare both hot and cold dishes according to the menu. 
• Ensure kitchen staff can accommodate special food orders based on guest preferences or dietary requirements, and educate them about various dietary needs and food allergies.
• Proactively address challenges, keeping the Manager informed. 
• Handle pressure effectively and delegate daily kitchen duties to team members based on their strengths and abilities. 
• Facilitate cross-training during slower months to enhance cost-effectiveness during low-volume periods. 
• Meet deadlines independently and support junior team members in achieving the same. 
• Foster cooperation and communication within the Kitchen Team and with the Service team. 
• Maintain strong communication with all levels of management and subordinates. 
• Foster harmony between kitchen and service staff, promoting teamwork and collaboration across restaurants through both words and actions. 
• Willingly assume the responsibilities of junior kitchen positions as needed.
• Is fully aware of all food allergens present in the restaurant menu.

• Flexibility in working hours including split shifts, evenings, weekends and holidays.
• Strong leadership, motivational and people skills.
• Excellent verbal and written English communication skills.
• Possess a valid Food Handlers License.
• A minimum of 3 years experience in a similar role is a must.
• Having your own means of transport.

• Culinary Education is a must.