The Executive Chef plays an important role in the kitchen, ensures that the kitchen runs efficiently, maintains high culinary standards, and delivers an exceptional dining experience.
Have the ability to balance the all aspects of cooking with the operational and financial realities of running a successful kitchen.
The key responsibilities:
Menu Planning and Development: Seasonal and Local Ingredient Focus: Ensuring the menu evolves based on seasonal ingredients, local sourcing, and cost-effective planning. Recipe Development: Creating, testing, and refining recipes, keeping in mind portion control, consistency, and flavor profiles that meet customer expectations.
Food Quality and Presentation: Quality Control, Regularly inspecting dishes for taste, portion size, and aesthetic quality, and making adjustments as needed.
Team Leadership: Managing and training a team of chefs, cooks, and kitchen staff, providing guidance, mentorship, and leadership to maintain morale and productivity.
Workplace Culture: Fostering a positive and professional environment, encouraging teamwork, creativity, and efficiency.
Cost Control and Budgeting: Cost Management, Profitability and Supplier Relations
Health and Safety Compliance: Hygiene Standards to ensure that the kitchen operates with the highest hygiene standards, including cleanliness, safe food handling, and equipment sanitization.
Kitchen Operations and Workflow
The Job Requirements:
Friendly and enjoys meeting people.
Preferably with experience in F&B sector.
Able to work NIGHT SHIFT
Must be able to work on weekends and public holidays.
