Head Chef Executive Chef

Job Descriptions:

• Design and plan menus that align with the restaurant's concept seasonal ingredients and customer preferences.

• Lead train and schedule kitchen staff ensuring they adhere to recipes portion control and hygiene standards.

• Oversee food preparation and cooking ensuring dishes are prepared to highquality standards and meet presentation requirements.

• Maintain high standards of food quality and consistency conducting regular taste tests and making adjustments as needed.

• Monitor kitchen expenses track food costs and work within budget constraints to maximize profitability.

• Develop and implement the culinary vision and strategy for the establishment aligning with the brand and market trends.

• Create and innovate menus that reflect the concept attract customers and maximize profitability.

• Oversee daily kitchen operations including food preparation plating and service ensuring efficiency and consistency.

• Monitor and manage kitchen budgets including food costs labor costs and operational expenses.

• Maintain and enhance food quality and presentation conducting regular quality checks and making improvements as needed.

• Build and maintain relationships with suppliers negotiate contracts and source highquality ingredients.

• Ensure adherence to all health and safety regulations including sanitation and food safety standards.

Required Skills:

• Proven experience as a Head Chef / Executive Chef or similar role in a highvolume restaurant.

• Minimum 5 Years of Experiences in the same field

• Culinary degree or equivalent experience preferred.

• Strong leadership and communication skills.

• Ability to work in a fastpaced environment and manage multiple tasks efficiently. • Knowledge of kitchen equipment food safety standards and best practices in culinary arts.

• Proven track record in menu development kitchen management and cost control.