Executive Chef

Roles and responsibilities

• 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 high-quality 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.

• Communication Skills

• Effective Communication: Strong verbal communication skills to interact with kitchen staff, management, and front-of-house teams.
• Collaboration: Ability to work collaboratively with other departments (e.g., front-of-house, purchasing) to enhance overall service.

• 8. Creativity and Innovation

• Menu Innovation: A creative mindset to develop new menu items and seasonal offerings that align with culinary trends.
• Adaptability: Ability to adjust menus based on customer feedback and market trends.

• 9. Time Management

• Prioritization Skills: Strong organizational skills to manage multiple tasks in a fast-paced kitchen environment.
• Deadline Management: Ability to work efficiently under pressure and meet tight deadlines.

• 10. Personal Attributes

• Passion for Food: A genuine passion for culinary arts and commitment to providing exceptional dining experiences.
• Attention to Detail: High level of attention to detail in food preparation, presentation, and cleanliness.

Desired candidate profile

Proven experience as a Head Chef / Executive Chef or similar role in a high-volume 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 fast-paced 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.
Kitchen Management: Proven experience managing a kitchen and leading a team, including chefs and kitchen staff.
3. Culinary Skills
Cooking Techniques: Expertise in various cooking techniques, cuisines, and presentation styles.
Menu Development: Strong skills in menu planning, recipe development, and food presentation.
4. Leadership Skills
Team Management: Ability to lead, train, and motivate kitchen staff, fostering a positive and collaborative work environment.
Conflict Resolution: Skilled in addressing conflicts and maintaining a harmonious kitchen atmosphere.
5. Budget Management
Cost Control: Experience in managing food costs, labor costs, and overall kitchen budgets to maximize profitability.
Inventory Management: Proficient in inventory control, including ordering and managing supplies to minimize waste.