Executive Chef Italian Specialty Restaurant

An Executive Chef of an Italian Specialty Restaurant is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. What will I be doing? As Executive Chef of an Italian Specialty Restaurant, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. An Executive Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards: • Contribute with exciting initiatives delivered with consistency and excellent attention to detail • Updating, maintenance and implementation of all set policies and procedures • Managing stock levels, purchases, labour and other related costs • Leading by example, maintaining highest standards of hygiene and quality assurance practices • Quality control in cooperation with Hygiene Manager, all health and safety related matters as well as Food Hygiene • Training and training related matters • Menu creation • Managing and training the kitchen brigade effectively to ensure a well-organised and motivated team • Ensure consistency in quality of dishes at all times • Ensure resources meet business needs through the effective management of working rotas • Support brand standards through the training and assessment of your team • Manage food cost controls • Knowledge of activities in other departments and implications