Position Overview

As Head Chef at Enjoy Restaurants Group, you are the highest authority within the kitchen and fully responsible for the culinary direction, operational performance and leadership of the brigade.

You ensure gastronomic excellence, operational consistency and compliance with quality, safety and financial standards. Your role combines creativity, team leadership and strong cost control management to guarantee that every service reflects the identity and standards of the concept.

Key Responsibilities

Leadership & Team Management

• Lead, coordinate and supervise the entire kitchen brigade.
  
  

• Train and develop kitchen staff in culinary techniques, organization and brand standards.
  
  

• Organize shifts and structure the operational workflow of the team.
  
  

• Foster a disciplined, professional and collaborative working environment.
  
  

• Evaluate team performance and promote internal growth and development.
  
  

Culinary Planning & Execution

• Plan, develop and execute menus aligned with the restaurant’s concept.
  
  

• Ensure all dishes meet quality, presentation and flavor standards.
  
  

• Oversee execution during service to guarantee consistency and timing.
  
  

• Maintain standardized recipes, technical sheets and cost calculations.
  
  

• Collaborate with management on special events, catering and seasonal proposals.
  
  

Cost Control & Operational Management

• Manage inventory and supplier orders efficiently.
  
  

• Monitor food costs and optimize product performance.
  
  

• Ensure budgetary targets for the kitchen are achieved.
  
  

• Minimize waste and improve operational processes.
  
  

Hygiene, Safety & Compliance

• Ensure strict compliance with food safety and sanitation regulations.
  
  

• Supervise correct storage, labeling and product handling procedures.
  
  

• Maintain a clean, organized and inspection-ready kitchen at all times.
  
  

• Guarantee adherence to company policies and operational standards.
  
  

Innovation & Development

• Stay up to date with culinary trends and modern techniques.
  
  

• Propose improvements in processes and menu development.
  
  

• Contribute to strengthening the restaurant’s positioning within the local market.
  
  

Profile Requirements

• Proven experience as a Head Chef or in a senior kitchen leadership role.
  
  

• Strong knowledge of professional culinary techniques and kitchen organization.
  
  

• Experience in menu development and food cost management.
  
  

• Ability to lead, motivate and develop teams.
  
  

• Solid understanding of food safety regulations.
  
  

• Strong organizational and time-management skills.
  
  

• Results-driven mindset with strong financial awareness.
  
  

• Excellent communication and leadership abilities.
  
  

• Flexible availability, including weekends and evenings.
  
  

Culinary degree or equivalent professional experience preferred.
Food safety certification (HACCP or equivalent) highly recommended.