Oversees kitchen operations, leading culinary planning, preparation, and team management to ensure high-quality dining experiences. This role requires strong leadership, creativity, and expertise in food preparation, safety, and budgeting.
Key Responsibilities:
1. Menu Development:
• Create innovative and seasonal menus aligned with the restaurant’s vision and market trends.
• Test and refine recipes to ensure consistency, quality, and presentation.
2. Kitchen Operations:
• Oversee food preparation, presentation, and cooking processes.
• Ensure compliance with food safety, sanitation standards, and local health regulations.
• Implement and maintain inventory control procedures, managing ordering and stock rotation.
3. Staff Management:
• Recruit, train, and mentor kitchen staff, fostering a positive work environment.
• Schedule shifts and assign tasks, ensuring adequate kitchen staffing at all times.
• Conduct performance reviews and manage staff development initiatives.
4. Financial Management:
• Develop and manage kitchen budgets, including food costs, labor expenses, and waste control.
• Monitor and adjust spending to achieve profitability while maintaining quality standards.
• Negotiate with suppliers for the best pricing on quality ingredients.
5. Quality Control:
• Ensure every dish meets quality, flavor, and presentation standards before serving.
• Respond to and resolve any customer complaints regarding food quality or preparation.
6. Innovation and Trends:
• Keep up with culinary trends and introduce new techniques and ingredients.
• Attend culinary events, trade shows, or training to inspire and innovate menu offerings.
Requirements:
• Proven experience as an Executive Chef or in a similar leadership role.
• Culinary degree or equivalent training preferred.
• Excellent knowledge of culinary techniques, food safety standards, and industry trends.
• Strong leadership skills with the ability to manage and motivate a diverse team.
• Budget management skills and a strategic understanding of cost controls.
• Ability to work in a fast-paced, high-stress environment with attention to detail.
Preferred Skills:
• Proficiency in culinary software and inventory management tools.
• Strong communication skills for team collaboration and customer interaction.
• Flexibility to adapt menus to customer feedback and dietary needs.