Executive Chef

**Menu Development and Planning**:

- Create innovative and appealing menus that align with the restaurant's concept, target audience, and budget.
- Research culinary trends, ingredients, and techniques to continuously update and enhance menu offerings.
- Collaborate with management and other stakeholders to develop seasonal menus, special event menus, and promotional dishes.

**Kitchen Management**:

- Oversee the day-to-day operations of the kitchen, including scheduling, staffing, and workflow management.
- Train, mentor, and supervise kitchen staff, including chefs, cooks, and kitchen assistants, to ensure adherence to standards of quality and efficiency.
- Establish and enforce kitchen policies, procedures, and safety protocols to maintain a clean, organized, and safe working environment.

**Food Preparation and Quality Control**:

- Monitor food preparation processes to ensure that dishes are prepared according to established recipes, portion sizes, and presentation standards.
- Conduct regular quality checks to maintain consistency and excellence in food quality, taste, and appearance.
- Address any issues or concerns related to food quality, taste, or presentation promptly and effectively.

**Inventory and Cost Management**:

- Manage food inventory levels, order supplies, and monitor food costs to optimize profitability while minimizing waste and spoilage.
- Develop and implement cost-effective strategies to maximize efficiency and minimize expenses without compromising quality.
- Analyze financial reports and budget projections to track expenses, identify trends, and make informed decisions to achieve financial goals.

**Culinary Creativity and Innovation**:

- Foster a culture of creativity and innovation in the kitchen, encouraging chefs and cooks to experiment with new ingredients, flavors, and techniques.
- Lead by example in culinary excellence, demonstrating mastery of cooking skills, flavor profiles, and presentation techniques.
- Participate in culinary competitions, industry events, and networking opportunities to showcase talent and stay abreast of industry trends.

**Customer Satisfaction and Service Excellence**:

- Collaborate with front-of-house staff to ensure seamless coordination between the kitchen and dining areas, providing exceptional dining experiences for guests.
- Solicit feedback from customers and colleagues to continually improve menu offerings, service quality, and overall guest satisfaction.
- Handle customer complaints or special requests professionally and courteously, seeking to resolve issues to the customer's satisfaction.

**Requirements**:

- Proven experience as an Executive Chef or in a similar leadership role in a high-volume restaurant or hospitality establishment.
- Culinary degree or equivalent certification from a recognized culinary institution preferred.
- Extensive knowledge of culinary techniques, cuisines, and ingredients, with a demonstrated ability to create innovative and high-quality dishes.
- Strong leadership and management skills, with the ability to motivate, inspire, and develop a diverse team of kitchen staff.
- Excellent organizational and multitasking abilities, with a keen attention to detail and a commitment to excellence in all aspects of kitchen operations.
- Exceptional communication and interpersonal skills, with the ability to collaborate effectively with colleagues, management, and external stakeholders.
- Proven track record of financial management, including budgeting, cost analysis, and inventory control, with a focus on maximizing profitability and efficiency.
- Flexibility to work evenings, weekends, and holidays as required by the demands of the restaurant industry.

**Job Types**: Full-time, Permanent

**Benefits**:

- Food provided
- Provident Fund

Schedule:

- Day shift
- Rotational shift

Supplemental pay types:

- Yearly bonus

**Experience**:

- total work: 5 years (required)

Work Location: In person