Head Chef

Company Description ANDINA is a modern Peruvian restaurant located in the heart of Lisbon, Portugal, offering contemporary interpretations of traditional Peruvian cuisine. The restaurant focuses on fresh, high-quality ingredients and vibrant flavors, creating a memorable dining experience for guests. ANDINA combines culinary creativity with warm, attentive service in a stylish, welcoming setting. Team members join a dynamic, growth-oriented environment where innovation, collaboration, and respect are central values.Role Description This is a full-time, on-site Head Chef role based at ANDINA in Lisbon, Portugal. The Head Chef oversees all kitchen operations, including menu development, recipe creation, and execution of modern Peruvian dishes to consistently high standards. Responsibilities include leading, training, and scheduling kitchen staff, managing food preparation, plating, and quality control during service, and ensuring strict compliance with food safety and hygiene regulations. The role also involves inventory management, cost control, and collaboration with management on seasonal menus, specials, and events. The Head Chef is expected to foster a positive, inclusive kitchen culture, support continuous improvement, and contribute to an excellent guest experience. Reports to the Executive Chef.QualificationsProven experience as a Head Chef or senior chef in high-quality restaurants, ideally with exposure to Peruvian or Latin American cuisine.Strong culinary skills, including menu planning, recipe development, and consistent execution of dishes in a fast-paced environment.Demonstrated leadership abilities, with experience managing diverse kitchen teams, training staff, and promoting a respectful, collaborative work environment.Solid understanding of kitchen operations, including inventory management, food cost control, and efficient workflow organization.In-depth knowledge of food safety, hygiene standards, and compliance with local health regulations.Excellent time management, problem-solving skills, and the ability to remain calm and organized during busy service periods.Ability to communicate clearly and professionally with colleagues and management; working proficiency in English and/or Portuguese is an advantage.Formal culinary education or equivalent professional experience in the culinary field.Flexibility to work evenings, weekends, and holidays as required by restaurant operations.Passion for hospitality, creativity in presenting modern cuisine, and commitment to delivering outstanding guest experiences.