| A dynamic and focused Head Chef, passionate about delivering great food, is required in a new high-end Warsaw venue. You will have gained your experience from at least two years Head Chef experience and have an excellent creative and inspirational management style, with specific experience in French cuisine. We are looking for an individual who has pre-opening and opening experience, someone on the ground who will have a big hand in the menu creation and pricing. You will be an achiever, setting and maintaining high standards, yet with the ability to establish positive relations with both customers and colleagues alike. You will have total responsibility for your area including Financials and be targeted to drive sales, profitability and customer satisfaction. The Head Chef is responsible for the overall food service, throughout the property, and providing the optimal service possible while operating within predetermined budgetary limitations. Job Description: *Supervise the kitchen and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared according to specs *Staffing for all kitchen areas, preparation areas, cafe kitchen, and for supervising all employees throughout these areas. *Maintain an adequate supply of all food items such as meat, groceries, perishables, etc. used at the resort. *Assure that purchases are made using specifications and make appropriate changes when specification changes are warranted. *Inspect all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly. *Assure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner, which increases their usefulness, as well as maintain quality. *Assure that only the quantities of items scheduled for use are requisitioned from the storeroom. *Assure that all prime cuts of meat are broken down properly by weight, that the waste in trimming prime cuts is minimized. *Provide variety in menu preparation; within budgetary limitations. *Oversee portion sizes that will ensure that cost standards are being met. Required Skills & Experience: *Minimum five (5) years experience in a first class hotel/resort or restaurant *Good communication skills, both verbal and written - Polish/English an asset. *Ability to make good, quick decisions in high stress situations *Strong culinary skills/experience *Strong grasp of the numbers; budget analysis *Excellent leadership and interpersonal skills If you meet the above criteria and are interested please contact Chris Dorsey at +48-601-767-011 | 
