
Executive Kitchen Manager
4 days ago
The Head Chef will be responsible for overseeing all day-to-day kitchen activities, from food preparation to final presentation. This role involves planning and creating innovative menus based on seasonal availability and customer preferences.
Main Responsibilities:
- Manage kitchen operations, menu design, and food quality to ensure guest satisfaction and adherence to hygiene and safety standards.
- Plan, create, and update menus based on seasonal availability and customer preferences.
- Maintain inventory and place orders for ingredients and equipment, controlling food costs and minimizing waste.
- Ensure compliance with food safety and hygiene regulations; conduct regular kitchen audits.
- Supervise, train, and manage all kitchen staff, fostering a collaborative and efficient team environment.
- Approve and inspect all dishes before service to assure top quality and consistency.
- Address operational or quality issues swiftly and efficiently.
- Collaborate with management for menu costing and planning special events or promotions.
- Keep up-to-date with culinary trends, techniques, and best practices.
- Build relationships with local vendors to source quality ingredients.
Requirements:
- Bachelor's degree or diploma in Culinary Arts or Hotel Management is preferred.
- Minimum 10 years of experience, including at least 2 years in a head chef/leadership role.
- Strong leadership, creativity, and management skills are essential.
- Familiarity with kitchen equipment, menu planning, food costing, and inventory systems is required.
- Proficiency in MS Office and restaurant management software is necessary.
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