The Executive Chef will be directly responsible for all kitchen functions including preparation and maintaining quality standards, hygiene and cleanliness, training and supervising of team members in making sure that they perform according to standard operations.
What You'll Do?
- Ensuring promptness, freshness, and quality of dishes.
- Coordinating cooks' tasks.
- Implementing hygiene policies and examining equipment for cleanliness.
- Designing new recipes, planning menus, and selecting plate presentations.
- Reviewing staffing levels to meet service, operational, and financial objectives.
- Hiring and training kitchen staff, such as cooks, and dishwashers.
- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
- Setting and monitoring performance standards for staff.
- Obtaining feedback on food and service quality, and handling customer problems and complaints.
What Are We Looking For?
- Proven working experience as an Executive Chef
- Excellent record of kitchen management
- Ability to spot and resolve problems efficiently
- Capable of delegating multiple tasks
- Communication and leadership skills
- Keep up with cooking trends and best practices
