Highly experienced Head Chef with 12+ years in the restaurant industry. Expert in running full kitchen operations, leading teams, and delivering consistent quality across multiple cuisines. I handle everything from menu concept to final plate with strong focus on taste, hygiene, and food cost.
*ALL RESTAURANT RESPONSIBILITIES & MANAGEMENT EXPERTISE:* 1. *Managing* – Complete kitchen management for high-volume restaurants, 300+ covers daily 2. *Menu Planning* – Seasonal menu design, new dish development, and themed food promotions 3. *Cost Controlling* – Inventory, portion control, supplier dealing, and maintaining food cost under 30% 4. *Training Staff* – Hiring, training, and leading kitchen brigades of 15+ chefs as per HACCP standards 5. *Recipes Expert* – Creating, standardizing, and costing recipes for bulk production without taste variation 6. *Handling Overall Operations* – Back-of-house operations, hygiene audits, wastage control, and coordination with FOH
I am a highly experienced Chef for all kinds of food in the world. Strong in leadership, creativity, and kitchen profitability. Looking for Head Chef / Executive Chef roles in restaurants, hotels, or cloud kitchens.