We are looking for a **Head Chef** to lead the kitchen department of an operational restaurant, with a clear focus on **organization, processes, and menu evolution.** \* Key responsibilities * Lead and coordinate the kitchen team. * Work with kitchen automation and processes (standardization, technical sheets, time and cost control). * Actively participate in the introduction of new automated dishes every 6 months, in coordination with management. * Direct coordination with an external consultant for menu development and improvement. * Supervise food quality, presentation, and consistency of dishes. * Organize mise en place, shifts, and workflow. * Oversee cleaning, HACCP, and food safety regulations. * Genuine involvement in the project and in the restaurant’s continuous improvement. \* Requirements * Proven experience as **Head Chef** or **Sous Chef** with managerial responsibilities. * Leadership and team organization skills. * Open mindset toward innovation, automation, and process improvement. * Responsibility, commitment, and medium- to long-term vision. * Basic knowledge of cost control and recipe costing (desirable). \* Offer * Permanent, full-time contract. * Salary: To be agreed upon, based on qualifications and experience (terms according to collective agreement). * Project featuring menu evolution and opportunities for professional growth. * Positive work environment and clear organizational structure. Job type: Full-time, Permanent contract Salary: From €1,600.00 per month Benefits: * Meals provided at the workplace Work location: On-site employment