Executive Chef

1. Culinary Leadership: Provide visionary culinary leadership developing innovative menus that align with the companys standards and customer preferences.
2. Team Management: Lead train and manage kitchen staff fostering a positive and productive work environment.
3. Menu Development: Create and update menus considering seasonal availability dietary needs and market trends while maintaining profitability.
4. Quality Control: Ensure consistency and excellence in food preparation presentation and taste.
5. Inventory Management: Oversee inventory levels ordering and stock rotation to minimize waste and optimize costeffectiveness.
6. Compliance: Ensure compliance with health and safety regulations maintaining a clean and sanitary kitchen environment.
7. Vendor Relations: Liaise with vendors negotiate contracts and source highquality ingredients while maintaining cost efficiencies.
8. Budgeting: Collaborate with management to establish and manage budgets controlling costs without compromising quality.
9. Event Coordination: Coordinate culinary aspects of special events catering and other functions as required.
10. Training and Development: Continuously train and develop kitchen staff fostering skill enhancement and career growth opportunities.

• Proven experience as an Executive Chef or similar role in a highvolume culinary establishment.
• Culinary degree or equivalent certification preferred.
• Strong leadership and management skills with the ability to motivate and mentor a diverse team.
• Extensive knowledge of various cuisines cooking techniques and culinary trends.
• Exceptional creativity and the ability to create unique and appealing menus.
• Proficiency in managing budgets controlling costs and optimizing resources.
• Excellent communication and interpersonal skills.
• Strong organizational and problemsolving abilities.
• Ability to thrive in a fastpaced highpressure environment.
• Understanding of health and safety regulations and compliance standards.

chef,quality control,leadership