Head Chef / Executive Chef

LA VIE LIFESTYLE INC.

Is currently looking for:

HEAD CHEF / EXECUTIVE CHEF

Job Description:

• Design innovative, cuisine-appropriate menus that align with the brand’s culinary identity.
• Stay informed on emerging culinary trends and integrate relevant techniques into menu development.
• Maintain kitchen facilities and surrounding areas in compliance with company standards and health regulations.
• Monitor inventory levels and oversee procurement of ingredients and supplies from approved vendors.
• Recruit, train, supervise, and evaluate kitchen staff to maintain high performance standards.
• Lead and support the kitchen team in food preparation, presentation, and plating.
• Establish recipe specifications, approve dishes during research and development (R&D), and ensure consistency across all menu offerings.
• Develop and implement efficient kitchen systems to support multiple service formats such as à la carte dining, banquets, buffets, and special events.
• Anticipate seasonal demand fluctuations and adjust staffing, menu engineering, and production schedules accordingly.
• Coordinate with finance, purchasing, and marketing teams to align culinary operations with overall business objectives.
• Oversee equipment investment, maintenance schedules, and optimal use of kitchen technologies (e.g., combi ovens, blast chillers, refrigeration systems).
• Develop and enforce food safety frameworks, including Standard Operating Procedures (SOPs), allergen controls, hygiene policies, and audit readiness compliance.

Skills & Qualifications:

• Generally, 5+ years of experience in a similar role (e.g., sous chef, head chef).
• Extensive knowledge of the organization’s cuisine and culinary standards.
• Advanced expertise in food preparation techniques, flavor pairing, and presentation.
• Ability to create original recipes and continuously improve menu offerings.
• Up-to-date understanding of industry trends and best practices.
• Strong knowledge of food safety regulations and compliance standards.
• Proven leadership ability in training, mentoring, and supervising kitchen staff.
• Excellent communication and interpersonal skills for effective team coordination.
• Strategic thinking skills for menu engineering and operational planning.