Executive Chef

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