Job Description:
Key Responsibilities
Collaborate with the management team to develop innovative and enticing menus that reflect seasonal ingredients, culinary trends, and guest preferences.
Oversee all aspects of food preparation, including chopping, cooking, seasoning, and plating, ensuring dishes are executed to the highest standards of quality and presentation.
Lead and motivate kitchen staff, including sous chefs, line cooks, and prep cooks, to maintain a clean, organized, and efficient kitchen environment.
Conduct regular taste tests and inspections to ensure consistency, flavor, and portion sizes meet our standards of excellence.
Monitor inventory levels, order supplies, and manage food costs to optimize profitability while minimizing waste.
Ensure compliance with food safety regulations and sanitation standards, maintaining a safe and hygienic kitchen environment at all times.
Qualifications
Proven experience as a Chef or Executive Chef in arestaurant or hospitality setting.
Culinary degree or equivalent certification from a reputable culinary institute.
Creative flair and passion for experimenting with flavors, textures, and presentation techniques.
Strong leadership and teamwork skills, with the ability to inspire and mentor kitchen staff.
Excellent time management and organizational abilities, with the capacity to handle multiple tasks and priorities.
Knowledge of food safety regulations and best practices in kitchen hygiene.