Executive Chef

Role Overview: As a Food Service Manager, your main responsibility will be planning and directing food preparation and culinary activities. You will need to modify menus or create new ones that meet quality standards. Estimating food requirements and food/labor costs, supervising kitchen staff activities, and arranging for equipment purchases and repairs will be crucial aspects of your role. Additionally, you will recruit and manage kitchen staff, rectify arising problems or complaints, and give prepared plates the final touch. Administrative duties will also form a part of your responsibilities. It is essential to comply with nutrition and sanitation regulations and safety standards while maintaining a positive and professional approach with coworkers and customers. Key Responsibilities: - Plan and direct food preparation and culinary activities - Modify menus or create new ones that meet quality standards - Estimate food requirements and food/labor costs - Supervise kitchen staff activities - Arrange for equipment purchases and repairs - Recruit and manage kitchen staff - Rectify arising problems or complaints - Give prepared plates the final touch - Perform administrative duties - Comply with nutrition and sanitation regulations and safety standards Qualifications Required: - Previous experience in a similar role - Strong leadership and communication skills - Knowledge of nutrition and sanitation regulations - Ability to manage and motivate a team - Excellent problem-solving abilities - Attention to detail and organizational skills,