Job Description
We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.
Requirements
• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
Responsibilities
• Oversee daily kitchen operations
• Ensure food quality, freshness, and presentation
• Plan menus and develop new recipes
• Supervise and coordinate kitchen staff
• Recruit, train, and evaluate kitchen employees
• Monitor food inventory and order supplies
• Control food costs and reduce waste
• Maintain food safety, hygiene, and sanitation standards
• Handle guest feedback and resolve complaints
• Ensure efficient kitchen performance and service
• Monitor staff productivity and quality standards
• Support smooth and profitable kitchen operations
• Ensure food quality, freshness, and presentation
• Plan menus and develop new recipes
• Supervise and coordinate kitchen staff
• Recruit, train, and evaluate kitchen employees
• Monitor food inventory and order supplies
• Control food costs and reduce waste
• Maintain food safety, hygiene, and sanitation standards
• Handle guest feedback and resolve complaints
• Ensure efficient kitchen performance and service
• Monitor staff productivity and quality standards
• Support smooth and profitable kitchen operations