Head Chef

About the role

The Head Chef will lead the central kitchen and oversee culinary operations at client sites, ensuring gastronomic excellence, operational efficiency, food safety, staff development, and cost control. This senior position combines strategic menu creation with hands‑on supervision across multiple production areas.

Key responsibilities

• Direct all central‑kitchen functions: butchery, bakery, pastry, hot and cold kitchens, and dispatch.
• Support and supervise on‑site culinary operations at client locations.
• Standardise processes, maintain quality consistency, and ensure compliance with technical specifications.
• Develop cost‑effective menus that meet quality, customer acceptance, and operational feasibility.
• Lead and develop culinary teams, foster an operational culture, and implement continuous‑improvement practices.
• Ensure compliance with HACCP, good handling practices, 5S, and Lean methodologies.

Required profile

• Formal training in Gastronomy, Food Production, Food Service Management or related fields.
• Specialisations in food safety, operational management or leadership are a plus.
• Extensive experience in collective/industrial catering.
• Senior leadership experience in large‑scale industrial kitchens, catering, food service, hotels or resorts.
• Practical experience with central kitchen operations and decentralized production.

Required skills

• HACCP and food safety management.
• 5S and Lean continuous‑improvement techniques.
• Menu development with cost‑benefit focus.
• Cost control and budgeting.
• Central kitchen and decentralized operations management.
• Expertise in international cuisine and Costa Rican local cuisine.

What we offer

• Opportunity to shape culinary standards for a leading aviation‑catering group operating in 21 countries.
• Collaboration with a multicultural team of over 5,500 experts.
• Professional growth in a high‑demand, multi‑unit environment.