Head Chef

Description

Job Summary: We are seeking a kitchen leader to oversee daily operations—from food preparation to plating—while maintaining quality, managing inventory and costs, and coordinating the team. Key Responsibilities: 1. Lead daily culinary operations and ensure quality standards. 2. Manage inventory, optimize costs, and control waste. 3. Coordinate the team and ensure compliance with hygiene regulations. We are looking for someone to lead daily kitchen operations at a facility in Madrid. The role involves supervision from initial preparation through to final plating, ensuring every dish meets established quality standards and recipes. It is essential to monitor food temperatures and manage inventory accurately—including placing orders with suppliers—and to closely monitor costs to optimize resources. This is a full-time, permanent position. The incumbent must control waste and ensure proper stock rotation in storage. Additionally, strict adherence to all food hygiene and safety regulations is mandatory, including supervising facility cleaning and equipment handling. Strong team coordination skills and the ability to maintain a consistent work pace are required. Minimum 2 years of relevant experience, preferably in settings such as residential care facilities, hospitals, or school cafeterias. Demonstrable ability in standardizing culinary processes and cost management. A valid driver's license and personal vehicle are required for commuting to the workplace.