Overview

The Head Chef is responsible for leading the day-to-day culinary operations across all Mise en Place kitchens and event venues, ensuring excellence in food quality, consistency, safety, and presentation. This role oversees production, staff management, and kitchen systems, while also supporting the planning and execution of catering and event operations. The Head Chef ensures that all protocols related to food preparation, service, safety, and hygiene are fully implemented and maintained across every event and kitchen site. Working closely with the Executive Chef, Operations, and Events teams, the role drives consistency, compliance, and creativity across selected Mise en Place brands.

Responsibilities

• Food Production & Quality Control
  • Oversee daily production at Mise en Place kitchen, ensuring standardized recipes, portion control, and plating presentations are followed.
  • Conduct daily taste checks and quality audits ...