Executive Chef

Job Description

1. Menu Development and Culinary Creativity:

- Develop and design menus that reflect the culinary vision and concept of the establishment.

- Create innovative and exciting dishes using fresh, seasonal ingredients, while considering dietary needs and preferences.

- Stay updated on industry trends, culinary techniques, and new ingredients to continually evolve and enhance the menu offerings.

2. Kitchen Management and Staff Supervision:

- Supervise and train kitchen staff, ensuring adherence to recipes, portion control, and presentation standards.

- Coordinate and prioritize tasks, ensuring smooth workflow and efficient kitchen operations.

- Delegate responsibilities, provide guidance, and mentor team members to promote professional growth and development.

3. Food Quality and Safety:

- Ensure compliance with all food safety and sanitation regulations, maintaining a clean and organized kitchen environment.

- Conduct regular inspections to monitor food quality, presentation, and taste, addressing any issues promptly.

- Establish and enforce food handling and storage procedures to maintain freshness, minimize waste, and reduce costs.

4. Culinary Operations and Cost Control:

- Manage inventory, food ordering, and pricing to maintain optimal stock levels, minimize food waste, and control costs.

- Monitor portion control, food production, and recipe adherence to maintain consistent quality and profitability.

- Collaborate with procurement teams to source quality ingredients while optimizing costs and maintaining supplier relationships.

5. Team Collaboration and Leadership:

- Foster a positive and collaborative work environment, promoting teamwork, open communication, and mutual respect.

- Lead by example, demonstrating culinary excellence, work ethic, and professionalism.

- Conduct regular staff meetings to provide updates, share feedback, and encourage team growth and development.

6. Guest Satisfaction and Feedback:

- Interact with guests to understand their preferences, dietary restrictions, and special requests.

- Address guest inquiries, concerns, and complaints promptly and effectively, striving for complete guest satisfaction.

- Monitor and analyze guest feedback to continuously improve culinary offerings and guest experiences.

Job Requirements

• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree in Culinary science or related certificate