Head Chef

• 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.

• Culinary degree, diploma, or professional qualification from a recognized culinary institution; equivalent industry experience may be considered.
• Minimum 5–7 years of progressive culinary experience, preferably within luxury hotels, upscale restaurants, or premium steakhouse operations, with at least 2–3 years in a senior supervisory or Head Chef role.
• Strong knowledge of modern steakhouse cuisine, meat preparation, butchery, grilling, roasting, and various cooking techniques.
• Knowledge of premium meat products, aging techniques, product quality, yield management, and responsible ingredient utilization.
• Strong understanding of menu development, recipe costing, food cost control, portion control, and kitchen profitability.
• Knowledge of food safety, HACCP, hygiene, sanitation, and health and safety standards.
• Strong leadership and people-management skills, with the ability to train, motivate, and develop a diverse culinary team.
• Excellent organizational, communication, and interpersonal skills.
• Strong attention to detail with a commitment to quality, consistency, and presentation.
• Ability to manage high-volume operations while maintaining exceptional culinary standards.
• Strong problem-solving and decision-making abilities, with a proactive and hands-on approach.
• Knowledge of sustainable kitchen practices, waste reduction, and efficient product utilization.
• Proficiency in English; additional languages are an advantage.
• Ability to work flexible hours, including evenings, weekends, and public holidays.

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