Head Chef

As the Head Chef at Anthony’s Café, you will be the creative and culinary leader of our kitchen. You will be responsible for crafting an exceptional menu, overseeing kitchen operations, and ensuring that every dish that leaves the kitchen is of the highest quality. You will lead and mentor a team of chefs and kitchen staff while maintaining a safe and efficient kitchen environment.

Duties and Responsibilities:

• Menu Development: Design and create seasonal menus with a focus on fresh, high-quality Western dishes
• Kitchen Leadership: Lead, train, and manage kitchen staff including line cooks, and kitchen assistants to ensure efficient operation.
• Quality Control: Ensure all dishes are consistently prepared and presented to the highest standards of quality, taste, and aesthetics.
• Inventory & Stock Management: Oversee inventory, food ordering, and stocking to maintain proper levels and minimize food waste.
• Food Safety & Sanitation: Enforce health, safety, and sanitation standards, ensuring that the kitchen and staff adhere to food safety regulations.
• Cost Control: Monitor and control food costs and labor costs without compromising quality.
• Collaboration: Work closely with restaurant management to create special promotions, events, or seasonal menu items.
• Staff Development: Foster a positive work environment by coaching, mentoring, and training kitchen staff on cooking techniques and culinary skills.
• Customer Experience: Work with the front-of-house team to ensure that guests are satisfied with their dining experience, particularly in regard to food quality and presentation.
• Innovation: Stay up-to-date with industry trends, new ingredients, and culinary techniques to keep the menu fresh and exciting.

• Educational Background:
• Culinary degree or equivalent qualification in Western cuisine
• Additional certifications in food safety or kitchen management is a plus
• Work Experience:
• At least 3 years of experience in the kitchen, with 1-2 years in a leadership or head chef role specializing in Western cuisine
• Proven track record of leading kitchen operations and delivering consistently high-quality dishes
• Skills & Competencies:
• Expertise in Western cooking techniques and presentation (e.g., grilling, sautéing, baking, sauce-making, etc.)
• Strong leadership skills with the ability to manage and motivate a team
• Excellent palate and attention to detail in food quality
• Good knowledge of food cost control, inventory management, and kitchen operations
• Excellent communication skills and ability to work under pressure
• Ability to innovate and incorporate seasonal ingredients into new dishes
• Strong understanding of food safety and kitchen hygiene standards
• Physical & Work Conditions:
• Ability to work long hours, including nights, weekends, and holidays
• Ability to handle the physical demands of a fast-paced kitchen environment
• Personal Traits:
• Passionate about food and committed to delivering exceptional dishes
• Creative, organized, and detail-oriented
• Reliable, responsible, and a natural leader