Job Description

Skills:
 Culinary Management, Food And Beverage Operations, Hospitality Management, Operations Management, Sales Operations, Food Industry,
   

  

Executive Chef Responsibilities
* Ensuring promptness, freshness, and quality of dishes.
* Coordinating cooks' tasks.
* Implementing hygiene policies and examining equipment for cleanliness.
* Designing new recipes, planning menus, and selecting plate presentations.
* Reviewing staffing levels to meet service, operational, and financial objectives.
* Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
* Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
* Setting and monitoring performance standards for staff.
* Obtaining feedback on food and service quality, and handling customer problems and complaints.


Executive Chef Requirements
* 2+ years of culinary education.
* 5+ years of experience in a similar position.
* Advanced knowledge of food professional principles and practices.
* Proficient knowledge of human resources management.
* Excellent knowledge of BOH systems, ordering and inventory.
* Excellent communication skills.
* Ability to meet deadlines.
* Available to work on-call, shifts, after hours, over weekends, and on public holidays.