Restaurant: Kitchen
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Key responsibilities
include: Kitchen Leadership: Lead the day-to-day kitchen operation and create, together with the team, dishes that leave a lasting impression on our guests. Team Management & Development: Recruit, train, mentor, coach and inspire the kitchen team while creating a positive and professional working environment. Menu Development & Cost Management: Develop creative, approachable and cost-effective menus while carefully managing food costs, purchasing, waste and overall profitability. Quality & Consistency: Ensure that every dish is prepared and presented to a consistently high standard. Kitchen Operations: Manage ordering, inventory, suppliers, food preparation and overall kitchen organization. Hygiene & Food Safety: Maintain the highest standards of food safety, cleanliness and sanitation throughout the kitchen.
Requirements:
Proven experience as an Executive Chef, Head Chef or Senior Sous Chef in a quality restaurant or hospitality environment. Strong leadership and organizational skills. Good understanding of food costing, purchasing and inventory management. Hands‐on mentality and ability to lead by example. Creative, team-oriented and guest-focused. Fluent in English, Dutch, Spanish and/or Papiamentu are an advantage. Valid Certificate of Good Conduct. Valid driving license preferred. vetrinabakeca
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