We are seeking an experienced, creative, and passionate Head Chef to lead the culinary operations of Porto Lounge, our à la carte restaurant. The ideal candidate will demonstrate exceptional culinary expertise, strong leadership skills, and a commitment to delivering an outstanding dining experience.

Key Responsibilities & Duties:

1. Lead, supervise, and motivate the kitchen brigade to ensure smooth operations and exceptional à la carte service.

2. Develop and introduce innovative seasonal menus, daily specials, and creative dishes.

3. Oversee food preparation, cooking, and plating to maintain the highest standards of quality, consistency, and presentation.

4. Manage food costs, portion control, inventory, stock rotation, and wastage to maximise efficiency.

5. Coordinate with suppliers to ensure the availability of fresh, high-quality ingredients.

6. Train, mentor, and develop kitchen staff to maintain culinary standards and improve team performance.

7. Coordinate effectively with the restaurant service team to ensure timely and efficient food delivery.

8. Ensure strict compliance with HACCP, food safety, hygiene, and health and safety regulations.

9. Manage staff performance, prepare duty rosters, and oversee leave requests and overtime in accordance with company policies.

10. Oversee daily kitchen operations, resolve operational challenges, and ensure consistent delivery of a premium dining experience.

Key Skills & Personal Attributes

1. Strong Leadership: Ability to inspire, motivate, and effectively manage a professional kitchen team.

2. Creativity & Culinary Excellence: Passion for innovative cuisine, modern cooking techniques, and refined food presentation.

3. Organisation & Attention to Detail: Excellent planning, time management, and cost-control skills.

4. Communication & Teamwork: Strong interpersonal skills with the ability to collaborate effectively across departments.

5. Adaptability & Resilience: Ability to remain calm under pressure, solve problems efficiently, and work flexible hours, including weekends and public holidays.

Experience & Qualifications

Minimum 3–5 years of experience as a Sous Chef or Head Chef in an à la carte restaurant.
Formal culinary qualification or equivalent professional training.
Proven experience in menu development, food costing, and kitchen management.
Excellent knowledge of HACCP and food safety standards.

Join our team at Paradise Bay Hotel & Resort and bring your culinary creativity, leadership, and passion for exceptional dining to Porto Lounge.

Head Chef - A la Carte

Job Description