Website:
cafe66stralsund.de
Job details:
Company Description Cafè 66 is a restaurant company originally based out of 66 Heilgeiststraße, Stralsund, Germany, known for its welcoming atmosphere and focus on quality dining experiences. The brand is committed to serving well-crafted dishes that highlight fresh ingredients and consistent flavor. Cafè 66 values a friendly, guest-centered culture where team members collaborate to deliver excellent service. The location in Krishnagiri reflects the company’s aim to bring its dining concept to new communities while maintaining high standards in food and hospitality.
Role Description The Head Chef at Cafè 66 is a full-time, on-site role based in Krishnagiri, responsible for overseeing all kitchen operations and ensuring high culinary standards. This role involves planning menus, supervising food preparation, managing kitchen staff schedules, and maintaining quality, consistency, and presentation for all dishes. The Head Chef monitors inventory, orders supplies, and enforces food safety and hygiene regulations. Day-to-day tasks include training and mentoring kitchen team members, coordinating with front-of-house staff, controlling food costs, and contributing to seasonal or promotional menu development. The Head Chef is expected to lead by example in the kitchen, uphold a safe and respectful work environment, and support a positive guest experience through excellent food.
Qualifications
- Demonstrated culinary expertise, including strong cooking skills, menu planning, and plating/presentation abilities.
- Experience supervising kitchen teams, delegating tasks, and providing coaching and performance feedback.
- Knowledge of food safety, sanitation standards, and regulatory compliance in a commercial kitchen.
- Ability to manage inventory, control food costs, and work within budget constraints.
- Strong organizational and time-management skills to handle high-volume service and multiple priorities.
- Effective communication skills for coordinating with kitchen and front-of-house staff and resolving issues promptly.
- Previous experience as a Head Chef, Sous Chef, or equivalent leadership role in a restaurant environment.
- Culinary diploma, hospitality degree, or equivalent practical experience in professional kitchens.
- Flexibility to work weekends, holidays, and peak hours, and to adapt to changing menus or service needs.
- Commitment to maintaining a respectful, inclusive workplace where all team members can thrive.
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