Executive Chef

Job Title:

Role Objective:

Head Chef to organize the kitchens activities. He will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Key Responsibilities:

• Control and direct the food preparation process and any other relative activities.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Approve and polish dishes before they reach the customer.
• Plan orders of equipment or ingredients according to identified shortages.
• Arrange for repairs when necessary.
• Remedy any problems or defects.
• Be fully in charge of hiring, managing, and training kitchen staff.
• Oversee the work of subordinates.
• Estimate staffs workload and compensations.
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards.
• Foster a climate of cooperation and respect between coworkers.

Required Skills & Qualifications:

• Proven experience as a Sous Chef (3+ years)
  
• Expertise in vegetarian, vegan, and health-oriented cuisines preferred
  
• Knowledge of organic ingredients, sustainable cooking, and farm-to-table concepts
  
• Strong leadership, organizational, and time-management skills
  
• Certification in Culinary Arts or Hotel Management is preferred
  
• Excellent understanding of hygiene and food safety standards

Knowledge and Skills:

(Special technical skills & knowledge needed for the satisfactory performance of the job)

Behavioural Competencies:

• Strong leadership skills with the ability to inspire and motivate a team and track record of successfully managing and developing high-performing sales and marketing teams.
• Creates a positive and inclusive work culture that encourages creativity, innovation, and accountability.
• Exceptional communication, negotiation, and presentation skills with the ability to influence stakeholders at all levels.
• Strong business acumen, with the ability to make informed decisions and drive profitability.
• Co-ordinate with various departments to work towards a specific goal.
• Leadership skills to lead departments and employees to follow through the plan and goals set forward.
• Proactive, Self-motivated, and self-directing; able to drive deliverables and results that involve people who do not always report to you.
• Follows the values of respect, dignity, honesty, integrity, fairness, confidentiality, trust, safety, and accountability.

Must be able to adapt to changing circumstances and environments, and to pivot as necessary to ensure the success of the organization.

Technical Knowledge:

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up to date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training.