Executive Chef
5 days ago
The Executive Chef is responsible for overseeing all kitchen operations, including menu development, food preparation, inventory management, and kitchen staff supervision. They ensure high-quality food production, maintain cleanliness and safety standards, and manage catering events. The Executive Chef plays a key role in maintaining efficiency, cost control, and customer satisfaction.
Key Responsibilities:Menu Development & Culinary Excellence
- Create and develop innovative menus, incorporating seasonal ingredients and customer preferences.
- Ensure consistency in taste, presentation, and food quality across all dishes.
- Collaborate with management to introduce new dishes and update existing menu items.
Kitchen Operations & Team Management
- Delegate tasks effectively among kitchen staff to ensure smooth operations.
- Supervise food preparation and cooking processes to maintain high standards.
- Train and mentor kitchen staff, ensuring adherence to company standards and food safety protocols.
- Enforce kitchen cleanliness, hygiene, and sanitation regulations.
Inventory & Cost Management
- Oversee inventory control and ensure proper stock levels are maintained.
- Handle food requisitions and manage ordering of kitchen supplies while controlling costs.
- Monitor food waste and implement cost-effective solutions to minimize losses.
Catering & Special Events
- Plan and oversee catering events, ensuring seamless execution.
- Work with clients and management to customize menus for special occasions.
- Supervise food preparation and presentation for banquets and events.
Scheduling & Compliance
- Create and manage staff schedules to ensure optimal kitchen coverage.
- Ensure compliance with food safety, health, and safety regulations.
- Conduct regular kitchen inspections and address any issues promptly.
Qualifications & Requirements:
- Proven experience as an Executive Chef or Head Chef in a hotel, restaurant, or catering environment.
- Strong leadership, organizational, and multitasking skills.
- In-depth knowledge of food preparation techniques, kitchen equipment, and culinary trends.
- Experience in menu creation, inventory management, and cost control.
- Excellent communication and team management abilities.
- Ability to work in a fast-paced environment and handle high-pressure situations.
- Culinary degree or relevant certification preferred.
Job Type: Full-time
Benefits:
- Company Christmas gift
- Company events
- Employee discount
Work Location: In person
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