Up and coming NO PORK NO LARD establishment looking a executive head chef who is responsible and involves overseeing the culinary operations of our restaurant
Working hours:
10 hours/day
6 days work week
SALARY UP TO $6500 monthly
YEARLY BONUS
REQUIREMENTS & RESPONSIBILITIES
1. Menu Development:
- Create and design menus that reflect the culinary vision and concept of the establishment.
- Develop new dishes and regularly update the menu to keep it fresh and appealing to customers.
2. Food Preparation and Cooking:
- Ensure the highest quality and consistency of food preparation and presentation.
- Oversee and participate in the cooking and preparation of dishes.
- Maintain high standards of taste, quality, and food safety.
3. Staff Management:
- Recruit, train, and supervise kitchen staff, including chefs, cooks, and kitchen assistants.
- Schedule kitchen employees and assign tasks to ensure efficient operations.
4. Inventory and Procurement:
- Manage the procurement of ingredients, supplies, and equipment.
- Monitor and control food costs by maintaining inventory and minimizing waste.
5. Budgeting and Cost Control:
- Develop and manage the kitchen's budget, including labor and food costs.
- Implement cost-saving measures without compromising food quality.
6. Health and Safety Compliance:
- Ensure the kitchen complies with food safety and sanitation regulations.
- Maintain a clean and safe working environment for all kitchen staff.
7. Customer Satisfaction:
- Monitor guest feedback and adjust menus and food quality based on customer preferences.
- Address any customer concerns related to food quality or service.
8. Kitchen Organization:
- Implement efficient kitchen workflows and organization to maximize productivity.
- Maintain proper equipment maintenance and repair schedules.
9. Collaboration with Other Departments:
- Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
- Work with management to plan special events, promotions, and catering services.
10. Leadership and Mentorship:
- Lead by example and inspire the kitchen team to excel in their roles.
- Provide guidance, training, and mentorship to junior chefs and kitchen staff.
