- Lead and manage the kitchen team to ensure efficient and effective kitchen operations.
- Develop and implement innovative menu offerings that align with the restaurants concept and customer preferences.
- Ensure the highest standards of food quality taste and presentation.
- Oversee food preparation cooking and presentation to ensure consistency and quality.
- Manage inventory ordering and cost control to maximize profitability.
- Maintain a clean and organized kitchen environment in compliance with health and safety regulations.
- Train and mentor kitchen staff to enhance their culinary skills and knowledge.
- Collaborate with frontofhouse staff to ensure seamless service and customer satisfaction.
- Stay updated on industry trends and incorporate new techniques and ingredients into the menu.
- Utilize skills in Kitchen Culinary Arts and Kitchen Culture to enhance the dining experience
Qualifications :
- Bachelors degree in Gastronomy and Cuisine Arts or a related field.
- At least 5 years and up to 10 years of experience in an Executive Chef position.
- Proven experience in highvolume kitchen operations and menu development.
- Strong leadership and team management skills.
- Excellent knowledge of food safety and sanitation standards.
- Ability to work in a fastpaced environment and manage multiple tasks simultaneously.
- Proficiency in culinary techniques and kitchen equipment.
- Strong communication and interpersonal skills.
- Creative and innovative approach to menu planning and food presentation.
- Ability to work onsite.
Additional Information :
A team player
Add diplomas/certifications required if needed. Your team and working environment:
In 12 sentences introduce the team property or office environment in a way that reflects the culture
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract recruit and promote diverse talent.
Remote Work :
No
Employment Type :
Fulltime