- Experience
- Any
- Salary
- —
- Openings
- 1
- Posted
- 1 week ago
- Work mode
- In office
- Education
- Culinary Degree or Equivalent
- Resume
- Required to apply
Where you'll work
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Job description
About SALT Restaurant and Bar
SALT Restaurant and Bar began in Marina Del Rey, California as a modern dining destination featuring a calm atmosphere and refined coastal cuisine. It prioritizes fresh, premium ingredients along with innovative dishes catering to various palates. The Panaji branch carries forward this dedication to culinary distinction and guest satisfaction, incorporating local flavours and maintaining a warm, inviting ambiance. Employees benefit from a professional setting that encourages teamwork and creativity in culinary arts.
Role Overview
The Head Chef role based in Panaji is a permanent, on-premises position responsible for the entire kitchen's operations. Key duties involve planning menus, refining recipes, overseeing food prep and presentation to guarantee consistent quality. Managing and mentoring kitchen staff, scheduling shifts, upholding food safety and hygiene protocols, and controlling inventory and costs are vital parts of the job. The daily agenda includes supervising service, collaborating with front-of-house management, checking food quality and timing, and addressing customer feedback. The Head Chef also participates in updating seasonal menus, orchestrating special events, and optimizing kitchen workflow and team dynamics.
Qualifications
- Proven mastery of culinary methods, preparation, and contemporary plating techniques.
- Expertise in menu creation, recipe standardization, and prudent ingredient sourcing.
- Robust leadership capabilities for training, mentoring, and managing a varied kitchen crew.
- Comprehensive understanding of food safety standards and kitchen sanitation regulations.
- Experience in inventory oversight, supplier relations, and basic budgeting within a kitchen setting.
- Ability to maintain high-quality output under fast-paced conditions.
- Prior service as Head Chef or Senior Sous Chef at upscale or high-volume restaurants.
- Formal culinary education or comparable hands-on experience is highly valued.
- Excellent communication and teamwork skills for coordinating with service staff.
- Flexibility to work during evenings, weekends, and holidays as necessary.