Executive Chef

Job Summary:

The Executive Chef is responsible for overseeing all culinary operations, ensure high standards in food preparation, presentation, and quality. This role includes menu development, team leadership, cost management, and maintaining a safe and efficient kitchen environment. The Executive Chef will create innovative and seasonal dishes that align with the restaurant's concept, manage inventory and supplier relationships, and uphold strict quality and hygiene standards. They will lead, train, and inspire the kitchen team to deliver a memorable dining experience, ensuring both customer satisfaction and operational efficiency.

Key Responsibilities:

1. Menu Planning and Development: Design menus that reflect the restaurant's concept, emphasizing creativity, seasonal ingredients, and quality

2. Kitchen Operations Management: Oversee daily kitchen activities, ensuring efficient workflow, consistency, and adherence to recipes and presentation standards.

3. Team Leadership and Development: Lead, mentor, and train the kitchen team, fostering a positive work environment and conducting regular performance reviews.

4. Cost and Inventory Control: Manage food costs, portion sizes, and inventory to meet budget goals, while minimizing waste and maximizing profitability.

5. Quality and Safety Standards: Ensure compliance with health and safety regulations, maintaining high standards for cleanliness, food safety, and kitchen organization.

6. Supplier and Vendor Relations: Source and negotiate with suppliers to secure quality ingredients at competitive prices, managing stock levels effectively.

7. Customer Satisfaction and Feedback: Engage with guests when necessary to gather feedback on the dining experience and resolve any food-related issues promptly.

8. Innovation and Special Offerings: Develop seasonal specials and new menu items that enhance the dining experience and keep the menu fresh and appealing.

Qualifications:

Education: Basic culinary training or equivalent experience.

Experience: 3-5 years in restaurant kitchens, ideally with some leadership experience. Team Management: Ability to supervise and motivate kitchen staff.

Menu Skills: Knowledgeable in cost-effective menu creation, focusing on quality and creativity. Cost Control: Some experience in budgeting and inventory management.

Food Safety: Basic food safety certification.

Adaptability: Flexible and responsive to a dynamic environment.

If you are a motivated leader with a passion for delivering excellent service, we'd love to have you on our team!