Corporate Chef

We are seeking a Corporate Chef with a highly diversified background to match our diverse portfolio. The ideal candidate will lead, manage and optimize the Back of House operations and the Research & Development (R&D) department. This role is crucial in developing new menus that align with the latest market trends and ensuring the highest standards of quality and creativity are maintained across all locations.

Strategic Planning and Execution: Develop and implement strategic culinary plans that align with Gastronomicas overall business objectives and growth strategies. Lead initiatives to introduce new dining concepts or enhance existing ones to maintain a competitive edge in the market.

Operational Excellence: Establish and monitor key performance indicators (KPIs) to ensure high standards of kitchen operations, including speed of service, consistency, and customer satisfaction. Develop and implement standard operating procedures (SOPs) to optimize kitchen efficiency, reduce waste, and ensure consistent execution across all locations.

Talent Development: Create and oversee training programs to enhance the culinary skills of chefs and kitchen staff, promoting a culture of innovation and excellence. Identify high-potential talent within the culinary team and create development plans to support their growth and retention.

Menu Performance Analysis: Evaluate the performance of menu items based on sales data, customer feedback, and market trends, making data-driven decisions to adjust offerings as needed. Lead initiatives to test and refine new menu items, leveraging customer insights and feedback to enhance menu appeal.

Vendor and Supplier Management:Build and maintain strong relationships with key suppliers and vendors to ensure the consistent supply of high-quality ingredients at competitive prices. Negotiate contracts and agreements with suppliers to secure favorable terms and conditions.

Risk Management: Develop and implement risk management strategies to handle potential food safety incidents, supply chain disruptions, or other operational challenges. Ensure compliance with local and international food safety regulations and standards.

Brand Representation: Act as a culinary ambassador for Gastronomica, representing the company at industry events, food festivals, and other public engagements. Promote the companys culinary philosophy and values to enhance brand reputation and visibility.

Sustainability Initiatives: Lead sustainability initiatives in the culinary department, focusing on reducing food waste, sourcing locally, and promoting eco-friendly practices. Collaborate with internal teams to align sustainability goals with overall business strategy.

Innovation Leadership: Drive a culture of culinary innovation by encouraging creative ideas, experimentation, and the adoption of new culinary technologies and techniques. Lead cross-functional teams in developing and launching new culinary projects or restaurant concepts.