Executive Chef

As an executive chef, your main role will be overseeing various tasks to ensure the smooth and efficient operation of the kitchen. This will involve menu planning, staff management, kitchen operations, inventory management, financial management, customer service, and problem-solving. - Create innovative and seasonal menus that are profitable and align with customer preferences - Hire, train, and supervise kitchen staff to maintain high standards of quality and service - Ensure the kitchen is well-equipped, organized, clean, and complies with food safety laws - Order and inspect ingredients, monitor inventory levels, and prevent shortages - Budget, plan financially, and control food and labor costs to maximize profitability - Handle customer complaints effectively and ensure a positive dining experience - Navigate high-pressure situations, resolve issues promptly, and efficiently lead the kitchen team Qualifications Required: - Minimum of 3 years of experience as a chef - 4 years of leadership experience - 1 year of restaurant experience,