Executive Chef

Responsibilities

• Oversee all aspects of kitchen operations, including food preparation, cooking, and plating, to ensure consistency and quality standards are met
• Develop and execute seasonal menus
• Manage food costs and kitchen expenses
• Train, mentor and supervise kitchen staff & providing guidance on techniques and SOP
• Conduct performance evaluations and provide feedback to the kitchen staff
• Stay updated with culinary trends to enhance culinary skills and knowledge

Qualifications

• Minimum 3 years experience in the same positions
• Culinary degree or equivalent from a recognized culinary institution
• In-depth knowledge of culinary techniques, flavor profiles, and ingredients combinations
• Strong leadership and management skills
• Excellent communication and interpersonal skills
• Creative and attention to detail
• Ability to manage food cost, inventory, menus while maintaining high-quality standards.
• Proficiency in menu planning, recipe development, food presentation techniques