Head Chef / Executive Chef (225-818)

As a Head Chef / Executive Chef, you will hold a pivotal role in ensuring the culinary excellence and smooth operation of the kitchen in a dynamic and fast-paced environment. You will be responsible for planning and managing all food-related activities within the kitchen environment, including menu design, food preparation, and quality assurance. Ensuring that dishes are not only delicious but also consistent in quality, you will lead and inspire your team to create exceptional dining experiences for guests. Your expertise in food cost and inventory management will be critical in maximizing efficiency and profitability. Additionally, you will have the opportunity to mentor aspiring chefs, fostering their professional growth and encouraging creativity within the kitchen.

Responsibilities

• Develop innovative and seasonal menus that balance creativity and guest preferences.
• Oversee all aspects of kitchen operations, ensuring smooth and efficient workflows.
• Ensure that all dishes produced meet standards of quality and presentation.
• Manage food costs by controlling inventory, minimizing waste, and sourcing ingredients wisely.
• Maintain a safe, clean, and organized kitchen environment in compliance with health regulations.
• Recruit, train, and supervise kitchen staff, fostering a positive work atmosphere.
• Collaborate with restaurant management on strategic planning and cost management initiatives.
• Develop and implement standard operating procedures for consistent kitchen operations.
• Coordinate with suppliers to procure the best ingredients within budget constraints.
• Monitor and evaluate kitchen staff performance, providing guidance and support as needed.
• Create detailed food production schedules to ensure timely service delivery.
• Conduct regular kitchen inspections to uphold cleanliness and sanitation standards.

Requirements

• Extensive experience as a Head Chef or Executive Chef in a reputable restaurant.
• Strong understanding of back-of-house management and kitchen operations.
• Exceptional leadership skills, with the ability to train and motivate a diverse team.
• Deep knowledge of international cuisines, culinary techniques, and food trends.
• Excellent time management skills, with the ability to handle high-pressure situations.
• Proficiency in budgeting, inventory management, and purchasing strategies.
• Certification in food safety and sanitation from a recognized culinary authority.