Executive Sous Chef

We are looking for a commendable, creative and proficient Executive Sous Chef to be in charge of all aspects of food preparation. As an Executive Sous Chef, you will have and maintain complete control of the kitchen and resolve issues quickly. You will also be responsible for attracting and retaining staff, optimizing staff productivity, training staff on new recipes, overseeing food preparation, and supervising overall kitchen operations.

A successful Executive Chef is the commander of the kitchen. He or she smoothly coordinates the kitchen staff and manages the preparation of meals. To thrive in this role, an Executive Chef should show excellence in managing the restaurant's kitchen and all the other chefs employed by the restaurant. As an Executive Chef, you will also be expected to create menu items and ensure that the restaurant's menu is well aligned with the restaurant's identity.

Responsibilities:

1. Plan and create menus to meet quality standards.
2. Diligently supervise the kitchen staff's daily activities.
3. Give all prepared plates the final touch before being served to customers.
4. Inspect and maintain the quality of the food.
5. Manage and be responsible for any special dietary needs.
6. Arrange the purchases and repairs of equipment.
7. Recruit, train, and manage kitchen staff.
8. Perform and complete administrative duties.
9. Understand staff positions thoroughly to perform duties in their absence.
10. Estimate food requirements as well as food/labor costs.

Requirements:

1. BS degree in Culinary Science or similar.
2. Advanced knowledge of food professional principles and practices.
3. Proven working experience of 5+ years as a Head Chef or similar.
4. Excellent track record of kitchen management.
5. Ability to quickly spot and resolve problems efficiently.
6. Capability to delegate multiple tasks to kitchen staff.
7. Excellent communication and leadership skills.
8. Available to work on-call, shifts, after hours, weekends, and on public holidays.