HEAD CHEF FOR LATIN-AMERICAN RESTAURANT

THE WILDE is a perfectly formed, international collection of private membership Clubs combining classical style, excellent food and charming service with cutting edge content, culture and ideas. It is a private membership club built on foundations of discretion, revelry, culture, and inclusion. Head Chef for Latin-American Restaurant The Head Chef is responsible for overseeing the daily culinary operations of the exclusive member club, ensuring the delivery of exceptional dining experiences that meet the highest standards of quality, presentation, and service. They collaborate closely with the Senior Head Chef to execute menus, manage kitchen staff, maintain inventory, and uphold food safety standards while providing memorable dining experiences for club members and guests. Main Activities and Responsibilities Assist the Executive Chef in planning and executing all culinary activities within the club, including menu development, food preparation, and kitchen operations. Supervise and coordinate the work of culinary staff, assigning tasks, and ensuring adherence to recipes, portion sizes, and quality standards. Lead by example in the kitchen, demonstrating strong culinary skills, attention to detail, and a commitment to excellence in every aspect of food preparation and presentation. Collaborate with the Executive Chef to implement seasonal menus, special event menus, and themed dining experiences that showcase creativity, innovation, and culinary expertise. Monitor inventory levels of food and kitchen supplies, placing orders as needed to maintain adequate stock while minimizing waste and controlling costs. Ensure compliance with food safety and sanitation regulations, implementing and enforcing proper hygiene practices and kitchen cleanliness protocols. Train and mentor culinary staff, providing guidance on culinary techniques, kitchen procedures, and professional development opportunities. Assist with scheduling, staffing, and performance evaluations to maintain a high-performing kitchen team and efficient workflow. Communicate effectively with other departments to ensure seamless coordination and delivery of dining experiences throughout the club. Handle administrative tasks such as budgeting, cost analysis, and reporting as required by the Executive Chef. Manage other activities relating to or resulting from what is indicated in the previous points. Key Competencies Required Education and Experience Degree or diploma in Culinary Arts, Hospitality Management, or a related field. Previous experience working as a Sous Chef or in a similar role in high-end restaurants, luxury hotels, or exclusive dining establishments with Latin American cuisine. Strong knowledge of food safety regulations, culinary techniques, and menu development principles. Knowledge of one or more foreign languages is a plus. General Knowledge and Technical Skills Proficiency in culinary techniques, including butchery, pastry, grilling and international cuisines. Familiarity with kitchen equipment and tools, and the ability to use them effectively. Basic computer literacy for inventory management, scheduling, and administrative tasks. Personal and Interpersonal Skills Strong leadership and team-building abilities. Excellent communication and interpersonal skills. Ability to work well under pressure in a fast-paced environment. Creative problem-solving skills and a proactive approach to challenges. Passion for culinary excellence and a dedication to providing exceptional dining experiences. #J-18808-Ljbffr