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Executive Chef
The ideal candidate is a seasoned chef with a background in fine dining. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant.
Responsibilities
- Provides direction for all day-to-day operations in the kitchen, and plans and directs food preparation and culinary activities.
- Trains, develops and motivates culinary staff to meet and exceed established food preparation standards on a consistent basis.
- Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the kitchen.
- Organizes and supervise shifts Roster and managing the days in leu as well as reporting them to HR and making sur all the staff don’t accrue them more than 3 months and are consumed before contract ends for each
- Audits inventory levels to ensure product availability, and order products as necessary
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Determines how food should be presented, and creates decorative food displays.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures all equipment in the kitchen is properly maintained and in working order.
- Coordinates with the Purchasing Officer for acquisition of needed goods and services.
- Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards.
- Ensures proper grooming and hygiene standards for all kitchen staffs.
- Ensures all kitchen employees maintain required food handling and sanitation certifications.
- Ensures proper purchasing, receiving and food storage standards in the kitchen.
- Follows and enforces all applicable safety procedures specified for kitchen and food servers.
- Discusses daily food cost reports with key kitchen team members and Cost Controller.
- Reviews weekly and monthly schedules to meet forecast and budget.
- Frequently reviews finished products for quality and presentation before the orders are sent to customers.
- Coordinates with the team on supply ordering, budget, and kitchen efficiency and staffing.
Qualifications
- Associate's degree in Culinary Arts.
- 8+ years of kitchen experience.
- Experience in leading and supervising junior chefs.
- Culinary experience in a high-volume, full-service restaurant/hotel.
- Previous experience training kitchen staff and implementing kitchen procedures.
- Excellent command of English.
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