عن الوظيفة
We are seeking a talented, experienced, and creative Head Chef to lead the culinary operations of a prestigious fine dining restaurant in Libya.
This role is ideal for a passionate culinary leader with a strong background in international cuisine, menu development, kitchen management, and team leadership.
The successful candidate will be responsible for delivering exceptional dining experiences through innovative menu creation, outstanding food quality, and operational excellence, while inspiring and managing a diverse team in a fast-paced, high-standard environment.
ResponsibilitiesLead and oversee all kitchen operations, ensuring exceptional food quality, consistency, and presentation.
Design and develop innovative menus that reflect international culinary trends and fine dining standards.
Manage food preparation, inventory control, purchasing, and supplier relationships.
Monitor and optimize food costs, labor efficiency, and kitchen budgets.
Ensure full compliance with food safety, hygiene, and sanitation regulations.
Recruit, train, mentor, and inspire culinary team members to achieve outstanding performance.
Collaborate closely with restaurant management to deliver a seamless and memorable guest experience.
Drive continuous improvement across kitchen operations, processes, and service standards.
5–10 years of progressive culinary experience within luxury hospitality or fine dining establishments.
Minimum 3 years of experience in a leadership position as Head Chef or Senior Sous Chef.
Strong expertise in international cuisine, menu engineering, and culinary innovation.
Proven ability to manage large-scale kitchen operations and high-performing teams.
Solid understanding of food cost control, budgeting, inventory management, and procurement.
Extensive knowledge of food safety standards and best practices.
Excellent leadership, communication, and team-development skills.
Fluency in English is required.
Culinary degree or professional culinary training is preferred.
5–10 years of progressive culinary experience within luxury hospitality or fine dining establishments.
Minimum 3 years of experience in a leadership position as Head Chef or Senior Sous Chef.
Strong expertise in international cuisine, menu engineering, and culinary innovation.
Proven ability to manage large-scale kitchen operations and high-performing teams.
Solid understanding of food cost control, budgeting, inventory management, and procurement.
Extensive knowledge of food safety standards and best practices.
Excellent leadership, communication, and team-development skills.
Fluency in English is required.
Culinary degree or professional culinary training is preferred.
