Head Chef - Contemporary French-Mediterranean - Europe
Job Title: Head Chef
Salary: up to €90,000 all in
Location: Southern Europe (new Opening)
Ability to relocate and hold an EU passport as NO Sponsorship is given
Purpose:
This is a new opening for a globally renowned dining brand celebrated for its vibrant, upscale French-Mediterranean cuisine, and is seeking an exceptional Head Chef to lead the kitchen. With locations across the world, the group is synonymous with high-energy, stylish dining experiences where creativity, flavour, and presentation combine to delight guests.
As Head Chef, you will have the opportunity to shape the culinary vision, elevate menu offerings, and inspire a talented brigade in a fast-paced, dynamic environment. This is a unique chance to work at the intersection of luxury, creativity, and social dining.
To lead the kitchen operation of a high - volume restaurant, delivering signature cuisine in line with its brand identity and supporting the venue s profitability, quality and guest experience.
Key Responsibilities:
Develop and implement the kitchens menu in line with its brand
Lead, manage and motivate the kitchen brigade ensuring standards of cooking, presentation, timing and consistency.
Oversee food production to deliver high quality, consistent dishes under service pressure in a busy restaurant environment.
Manage food cost, labour cost, stock control, waste minimisation and supplier relationships to meet budget and profitability targets.
Ensure compliance with food safety, hygiene, allergen, and health & safety regulations (including HACCP).
Maintain consistency across all covers, maintain high guest satisfaction and aligned with brand standards
Work with front - of - house management to ensure smooth service flow, menu alignment with service style, special events, brunches etc.
Drive innovation in dishes and menu specials, while ensuring alignment with brand identity and guest expectations.
Recruit, train, develop and retain kitchen staff; promote team culture, continuous learning and high performance.
Participate in pre - service briefings, reviews, tastings, and ensure standards are maintained across all shifts.
Report kitchen performance metrics to senior management: food cost %, labour %, wastage levels, guest feedback, audit outcomes.
Person Specification / Required Experience:
Significant experience (several years) as HeadChef in high - end, fast - paced restaurants (ideally French or Mediterranean cuisine).
Strong leadership and team management skills able to build, inspire and maintain a high - performing brigade.
New openings experience is ideal
Sound financial acumen: managing food & labour cost, budgets, supplier negotiations.
Excellent understanding of food production systems, menu planning, portion control, kitchen operations in busy service.
Profound knowledge of food safety, hygiene, allergen controls and ability to maintain compliance under audit.
Creative mindset with ability to develop dishes and menus but also consistent with brand identity.
Ability to perform under pressure, handle high covers, adapt to service fluctuation (brunch, dinner, events).
Excellent communication and inter - department collaboration skills.
Culinary qualification
Ideal if you can speak fluent French and English
Due to the high volume of applications only suitable candidate will be contacted
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