Lead and oversee all daily culinary operations of Carna, ensuring smooth and efficient kitchen performance.
Maintain the highest standards of food quality, taste, presentation, consistency, and portion control.
Ensure all dishes are prepared according to approved recipes, specifications, and restaurant standards.
Supervise, train, motivate, and develop the culinary team to achieve operational and service excellence.
Plan and organize daily mise en place, production, service, and kitchen workflow.
Work closely with the Executive Chef on menu development, seasonal offerings, and culinary initiatives.
Ensure the restaurant’s steakhouse concept and culinary identity are consistently reflected in all dishes.
Maintain high standards of meat preparation, butchery, cooking techniques, and product utilization.
Promote responsible and efficient use of ingredients, minimizing waste and supporting sustainable kitchen practices.
Monitor food costs, portion sizes, yields, and wastage to support departmental profitability.
Coordinate with Purchasing and suppliers to ensure the availability and quality of required ingredients.
Ensure proper receiving, storage, labeling, and handling of food products in accordance with food safety standards.
Monitor kitchen cleanliness, hygiene, sanitation, and compliance with HACCP and hotel standards.
Conduct regular quality checks and ensure corrective actions are taken when required.
Coordinate closely with the Restaurant Manager and Front of House team to ensure seamless service and guest satisfaction.
Manage kitchen staffing, scheduling, task allocation, and daily briefings.
Ensure all kitchen equipment is properly used, maintained, and reported for repair when necessary.
Support banquet, VIP, promotional, and special dining requirements when required.
Maintain accurate culinary records, production sheets, temperature logs, and other departmental documentation.
Handle guest feedback and culinary-related complaints professionally and take appropriate corrective action.
Ensure compliance with all hotel policies, procedures, health and safety requirements, and brand standards.
Continuously identify opportunities to improve kitchen efficiency, quality, presentation, and guest experience.
Perform any other duties and responsibilities assigned by the Executive Chef or management.

Head Chef

About the role