Executive Chef
Executive Chef
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Job Description
The Executive Chef is responsible for overseeing all aspects of kitchen and stewarding operations including menu planning food preparation staff management quality control cost management and ensuring compliance with health and safety standards. He/she is responsible for the maintaining of culinary standards and reputation of the establishment.
Primary Responsibilities
Responsible for designing and creating menus that align with the restaurants concept target audience and culinary vision. This involves creating new dishes selecting ingredients and considering factors such as seasonality food trends and dietary restrictions.
Oversees and participates in food preparation ensuring that dishes are prepared to high standards of taste presentation and quality. Also be responsible for specialized cooking techniques and handling intricate recipes.
Responsible for recruiting hiring and training kitchen staff including sous chefs line cooks and prep cooks. Provide guidance and mentorship to the team ensuring a positive work environment and maintaining high levels of productivity and professionalism.
Manages all aspects of kitchen operations including workflow organization and scheduling. Ensure that food is prepared and served efficiently maintain cleanliness and hygiene standards and monitor inventory levels of ingredients and supplies.
Maintains strict quality control standards to ensure that all dishes leaving the kitchen meet the restaurants standards. They taste and evaluate food regularly monitor portion sizes and provide feedback and guidance to the kitchen staff to maintain consistency and quality.
Responsible for controlling costs in the kitchen including food costs and labor expense develop and manage budgets negotiate with suppliers and optimize the use of ingredients to minimize waste and maximize profitability.
Collaborates with other departments such as frontofhouse staff and management to ensure smooth operations and excellent customer service. Communicate effectively with the team providing clear instructions and fostering a positive and collaborative work environment.
Ensures compliance with health and safety regulations and food handling standards. Establish and enforce proper sanitation and safety procedures conduct regular inspections and address any issues or concerns promptly.
Aware and updated on trends techniques and innovations. They seek opportunities for creativity and experimentation incorporating new flavors ingredients and cooking methods into the menu to keep it fresh and appealing.
Interact with guests receive feedback and handle special requests or dietary requirements. And participates in culinary events promotions and collaborations to enhance the restaurants reputation and attract customers
Qualifications :
- Diploma in Tourism / Hotel Management or related field
- Professional certificate in Culinary Skills/Arts (including food preparation)
- Level 3 Food Safety & Hygiene certification
Additional Information :
- Strong leadership interpersonal and negotiation skills
- Good communication skills
- Results and service oriented with an eye for details
- A team player motivator & selfstarter
- Wellpresented and professionally groomed at all times
- Minimum 5 years of work related experience in the similar capacity
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
