Job Description
Executive Chef
Key Responsibilities
- Design and implement innovative menus that reflect seasonal ingredients and customer preferences.
- Oversee daily kitchen operations, ensuring efficiency and adherence to safety and sanitation standards.
- Recruit, train, and mentor kitchen staff, fostering a collaborative and high-performance team environment.
- Manage food and labor costs, ensuring profitability without compromising quality.
- Maintain consistent food quality and presentation, ensuring an exceptional dining experience for every guest.
- Oversee inventory, ordering, and supplier relationships to ensure timely and cost-effective procurement of ingredients.
Qualifications
- Proven experience as an Executive Chef or in a similar leadership role within a high-volume kitchen.
- Culinary degree or equivalent professional training.
- Strong leadership and team management skills.
- In-depth knowledge of culinary techniques, food safety, and sanitation regulations.
- Excellent communication and interpersonal skills.
- Ability to work under pressure and adapt to changing demands.
