We are seeking a talented and experienced Executive Chef to lead our culinary team. The ideal candidate will be responsible for overseeing all kitchen operations, menu development, and food preparation, ensuring high standards of quality, presentation, and safety. This role requires a strong leader with a passion for culinary excellence and creativity.
Education: Culinary degree or equivalent experience; certification from a recognized culinary institution is preferred.
Experience: Minimum 8 years of experience in a kitchen leadership role, preferably as an Executive Chef or Sous Chef.
Skills:
Strong leadership and team management abilities.
Excellent culinary skills with a focus on creativity and presentation.
Knowledge of food safety and sanitation regulations.
Strong organizational and multitasking skills.
Kitchen Management: Oversee all kitchen operations, including food preparation, cooking, and plating, while ensuring adherence to health and safety regulations.
Menu Development: Create and update seasonal menus that reflect current trends, dietary preferences, and customer feedback; ensure all dishes meet quality and taste standards.
Staff Leadership: Recruit, train, and manage kitchen staff; foster a positive team environment that encourages collaboration and creativity.
Cost Control: Monitor food costs, labor costs, and waste management; implement strategies to improve profitability without compromising quality.
Quality Assurance: Conduct regular quality checks of food items and presentation; ensure consistency in flavor and portion sizes.
Inventory Management: Oversee inventory control, including ordering and receiving supplies; maintain relationships with vendors and suppliers.
Health and Safety Compliance: Ensure all kitchen staff adhere to food safety and sanitation standards; maintain a clean and organized kitchen environment.
Customer Interaction: Engage with guests when necessary to receive feedback, address concerns, and enhance the dining experience.
Event Planning: Collaborate with event coordinators to create special menus for events, banquets, and catering services.
Working Conditions:
This position may require evening, weekend, and holiday shifts based on operational needs.
A fast-paced kitchen environment; may involve standing for long periods and lifting heavy items.