Executive Chef

Roles & Responsibilities

We are seeking a talented, innovative, and experienced Executive Chef to lead the kitchen team. As the Executive Chef, you will oversee all culinary operations, ensuring consistency, quality, and creativity in every dish we serve. You will have the opportunity to shape the menu, refine the culinary experience, and mentor a team of passionate chefs. You will work closely with the management to uphold the brand's commitment to excellence and innovation in the kitchen.

Responsibilities

• Menu Development : Lead the creation, innovation, and refinement of seasonal and signature menus that align with restaurant's unique wood-fired concept and commitment to modern, bold flavors.
• Kitchen Management : Oversee the daily operations of the kitchen, ensuring the highest standards of hygiene, food safety, and consistency in food preparation and presentation.
• Team Leadership : Manage, train, and mentor kitchen staff, fostering a positive, efficient, and creative environment. Provide leadership and guidance to junior chefs and line cooks.
• Quality Control : Ensure all dishes are prepared to the highest standards, consistently meeting restaurant's expectations for taste, presentation, and creativity.
• Cost Control : Monitor food costs, waste management, and inventory to ensure profitability without compromising quality. Implement best practices for cost efficiency while maintaining the highest culinary standards.
• Collaboration : Work closely with the management team to develop strategies for the restaurant's growth, customer satisfaction, and brand identity. Be proactive in managing food trends and customer preferences.
• Training and Development : Stay up-to-date with industry trends, techniques, and best practices. Organize training and development programs for kitchen staff to elevate skills and knowledge.

Requirements

Tell employers what skills you have

Menu Development

Ingredients

Quality Control

Food Safety

Restaurants

Cooking

Food Quality

Inventory

Sanitation

Team Leadership

Waste Management

Flavors

Customer Satisfaction

Nutrition

Cost Control

Kitchen Management