Responsibilities:
Develop and execute creative and innovative menus that reflect our culinary vision and satisfy customer preferences.
Oversee all aspects of food preparation, ensuring that dishes are prepared to the highest standards of quality, taste, and presentation.
Manage kitchen staff, including hiring, training, and scheduling.
Create and maintain standard operating procedures to ensure consistency and efficiency in kitchen operations.
Monitor food costs and manage inventory to maximize profitability.
Ensure compliance with all health and safety regulations.
Collaborate with the management team to develop strategies for business growth and improvement.
Stay current with industry trends and culinary innovations.
Requirements:
Proven experience as an Executive Chef or in a similar leadership role.
Extensive knowledge of culinary techniques, ingredients, and kitchen equipment.
Strong leadership and management skills, with the ability to motivate and mentor a diverse team.
Excellent communication and interpersonal abilities.
Creative thinking and problem-solving skills.
Ability to thrive in a fast-paced environment and handle pressure gracefully.
Culinary degree or equivalent certification preferred.
