Executive Chef (225-731)

Join our culinary team as an Executive Chef and lead our kitchen to new heights of culinary excellence. As the mastermind behind our menu, you will be responsible for crafting innovative dishes that both delight and satisfy our guests. This role involves overseeing the entire kitchen operation, managing staff, ensuring health and safety compliance, and maintaining food quality standards. Our ideal candidate is passionate about cooking, possesses a deep understanding of various cuisines, and has exceptional leadership skills. If you are a creative chef looking to showcase your culinary talents and manage a dynamic kitchen environment, we invite you to apply for this exciting opportunity.

Responsibilities

• Lead the kitchen team in all culinary operations and food preparation activities.
• Design, plan, and develop innovative menus that appeal to our diverse clientele.
• Manage inventory, order supplies, and ensure ingredient quality and freshness.
• Ensure strict adherence to food safety, sanitation, and hygiene standards.
• Train, mentor, and supervise kitchen staff to elevate cooking skills and efficiency.
• Monitor food costs and make adjustments to maximize profitability and reduce waste.
• Collaborate with restaurant management to accommodate special dietary needs of guests.
• Conduct regular kitchen inspections to ensure cleanliness and maintenance of equipment.
• Stay informed about food industry trends and integrate new techniques and dishes.
• Oversee the plating and presentation of food items for consistency and appeal.
• Participate in the recruitment and selection process for hiring kitchen staff.
• Coordinate with suppliers and vendors to secure the best pricing for goods.

Requirements

• Proven experience as an Executive Chef or in a similar leadership role for at least 5 years.
• Comprehensive knowledge of various cooking methods, ingredients, and cuisines.
• Ability to create unique and innovative culinary dishes to enhance guest satisfaction.
• Strong leadership skills to effectively manage and motivate a diverse kitchen team.
• Excellent organizational skills with a keen attention to detail in food preparation.
• Strong communication skills to liaise with staff, management, and vendors effectively.
• Understanding of budgeting, cost control, and the financial aspects of food production.