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Chef – Haven
Chef – Haven
Location : Haven – Bar, Lounge & Restaurant (Curaçao)
Reports To : General Manager / Owners
Position Summary
The Chef is responsible for leading all culinary operations at Haven, ensuring every dish reflects the restaurant’s commitment to excellence, creativity, consistency, and unforgettable guest experiences. The Chef will oversee kitchen operations, menu development, food quality, staff leadership, financial performance, food safety, and innovation while maintaining the highest standards expected from a luxury waterfront restaurant.
Key Responsibilities
Culinary Leadership
- Lead and inspire the entire kitchen team through professionalism and hands-on leadership.
- Ensure every dish meets Haven’s presentation, flavor, and consistency standards.
- Develop seasonal menus and chef specials that align with Haven’s Mediterrasian concept, featuring Mediterranean, Spanish, and Asian influences.
- Continuously research global culinary trends and incorporate innovative techniques.
- Standardize recipes, plating guides, and preparation procedures.
- Taste and approve all recipes before service.
Kitchen Operations
- Manage all daily kitchen operations, including preparation, production, service, and cleaning.
- Ensure efficient communication between kitchen stations during service.
- Maintain exceptional speed without compromising quality.
- Develop prep schedules and production plans based on forecasted business levels.
- Ensure proper maintenance and cleanliness of all kitchen equipment.
Food Quality & Consistency
- Maintain fine dining level of attention to details in every plate.
- Ensure correct portion sizes and presentation standards.
- Monitor freshness and quality of all ingredients.
- Eliminate food waste through proper planning and inventory control.
- Conduct daily quality inspections.
Financial Management
- Control food cost and labor cost within budget.
- Monitor purchasing and negotiate with suppliers.
- Manage inventory and conduct weekly and monthly stock counts.
- Minimize spoilage and maximize product utilization.
- Analyze menu profitability and recommend improvements.
Team Leadership
- Recruit, train, mentor, and develop all kitchen employees.
- Conduct performance evaluations and provide coaching.
- Build a culture of accountability, respect, teamwork, and continuous improvement.
- Create staff schedules based on business needs.
- Maintain high employee morale and retention.
Health & Safety
- Ensure full compliance with HACCP, food safety, sanitation, and health regulations.
- Maintain spotless kitchen cleanliness at all times.
- Ensure proper food storage, labeling, temperature logs, and sanitation procedures.
- Conduct regular food safety training with the kitchen team.
Menu Development
- Design and execute seasonal menu changes.
- Create signature dishes unique to Haven.
- Develop pairing recommendations with wines and cocktails.
- Introduce innovative tasting menus and limited-time specials.
- Work closely with management to ensure menu profitability.
Guest Experience
- Ensure guests receive exceptional culinary experiences every visit.
- Accommodate allergies and dietary requirements.
- Occasionally visit tables to interact with guests and receive feedback.
- Handle guest complaints related to food promptly and professionally.
Collaboration
- Work closely with the General Manager and Bar Manager.
- Coordinate with the front-of-house team to ensure seamless service.
- Participate in management meetings and strategic planning.
- Assist with special events, VIP dinners, wine tastings, and private functions.
Performance Expectations
- Food Cost: Target established by management.
- Kitchen Labor Cost: Within approved budget.
- Food Quality Score: 95% or higher.
- Guest Satisfaction: 4.8/5 or higher.
- Food Safety Compliance: 100%
- Employee Retention and Development.
- Inventory Accuracy and Waste Reduction.
- Consistent execution during all service periods.
Required Qualifications
- Minimum 5 to 8 years of professional culinary experience.
- At least 3 years as a Head Chef or Executive Sous Chef in an upscale or fine-dining restaurant.
- Experience with Mediterranean, Spanish, Asian, seafood, and sushi cuisine.
- Strong knowledge of international cooking techniques and modern plating.
- Proven experience managing food cost, labor cost, and inventory.
- HACCP or equivalent food safety certification.
- Excellent leadership, communication, and organizational skills.
- Ability to work under pressure in a fast-paced environment.
- Passion for mentoring and developing culinary talent.
Preferred Qualifications
- Fine dining cuisine in an upscale setting
Personal Attributes
- Passionate and creative.
- Calm under pressure.
- Detail-oriented.
- Highly organized.
- Strong leadership presence.
- Positive attitude.
- Integrity and accountability.
- Team-oriented.
- Guest-focused.
- Committed to continuous improvement.
Reporting Structure
- Reports to: General Manager / Owners
Supervises:
- Sous Chef
- Junior Sous Chef
- Line Cooks
- Prep Cooks
- Pastry Team
- Sushi Chefs
- Dishwashing Team
Haven’s Culinary Philosophy
At Haven, every plate should tell a story. We celebrate fresh ingredients, refined techniques, bold Mediterranean and Asian flavors, and exceptional presentation. The Chef is expected to create memorable dining experiences that inspire guests to return, making Haven one of Curaçao’s premier culinary destinations.