Executive Chef

Overview:

Key Responsibilities:

• Develop innovative and exciting menus.
• Supervise and mentor culinary staff.
• Ensure consistent food quality and presentation.
• Manage kitchen operations and workflow.
• Oversee inventory and ordering of kitchen supplies.
• Implement and maintain food safety standards.
• Collaborate with management to meet financial goals.
• Lead and inspire a creative and productive kitchen team.
• Coordinate and plan special events and catering activities.
• Train kitchen staff in various cooking techniques.
• Create and adapt dishes to meet dietary restrictions.
• Ensure compliance with sanitation and safety regulations.
• Manage kitchen s budget and minimize waste.
• Stay updated with culinary trends and industry best practices.
• Conduct regular menu tasting sessions.

Required Qualifications:

• Bachelor s degree in Culinary Arts or related field.
• Proven experience as an Executive Chef or in a similar role.
• Extensive knowledge of international cuisines and culinary techniques.
• Strong leadership and organizational skills.
• Ability to manage and motivate a diverse team.
• Excellent communication and interpersonal abilities.
• Understanding of kitchen management techniques and best practices.
• Proficiency in menu engineering and cost control.
• Familiarity with food safety and sanitation regulations.
• Proven track record of creating and implementing successful menus.
• Ability to work in a fastpaced and highpressure environment.
• Creative approach to culinary arts and menu development.
• Effective time management and multitasking abilities.
• Certification in food handling and safety (e.g. ServSafe).
• Flexibility to work evenings weekends and holidays as required.

culinary staff supervision,international cuisines knowledge,menu planning,budget management,time management,sanitation regulations compliance,kitchen management,food safety standards,cooking techniques training,communication,regulations,culinary trend awareness,inventory management,menu implementation,food handling certification,catering,financial goal management,event coordination,leadership,organizational skills,safety regulations,leadership skills,menu engineering,fast-paced environment,team motivation,food preparation,dietary restriction adaptation,food safety,management,chef,operations,menu creation,sanitation,cooking,food quality control,cost control,communication skills