Executive Chef

Description

Responsibilities

• Design and implement menus that align with the restaurant's vision and customer preferences.
• Oversee kitchen operations, ensuring that food quality, hygiene, and safety standards are maintained.
• Manage and train kitchen staff, fostering a positive and productive work environment.
• Control food costs and maintain inventory, minimizing waste and maximizing profitability.
• Collaborate with suppliers to source high-quality ingredients and maintain strong vendor relationships.
• Develop and maintain recipes, portion sizes, and presentation standards to ensure consistency.
• Monitor and evaluate kitchen performance, making adjustments as necessary to enhance service and quality.
• Stay updated on culinary trends and industry best practices to keep the restaurant competitive.
  

Skills And Qualifications

• 5-10 years of experience in a high-volume kitchen, with a background in fine dining preferred.
• Proven leadership skills and the ability to manage a diverse team effectively.
• Strong knowledge of culinary techniques, food safety regulations, and menu planning.
• Excellent organizational and multitasking abilities, with a keen attention to detail.
• Ability to work under pressure and maintain a high level of quality.
• Strong communication and interpersonal skills to interact with staff and customers.
• A degree in Culinary Arts or a related field is highly desirable.
• Familiarity with inventory management systems and cost control practices.