Executive Chef

Managing all kitchen operations, such as menu creation, staff management, and budgeting. Key duties involve ensuring food quality and consistency, maintaining sanitation standards, ordering supplies, and training kitchen staff. The role requires strong leadership, organizational, and financial skills to oversee the entire culinary department and contribute to the overall success of the establishment.

• Menu management: Design, create, and standardize recipes and menus, ensuring they align with the restaurant's concept and seasonal availability.
• Staff leadership: Hire, train, schedule, and supervise kitchen staff, including cooks and food preparation workers.
• Quality control: Monitor all dishes to ensure they meet high standards for taste, presentation, and safety.
• Inventory and cost control: Manage food inventory, place orders, and minimize waste to control costs and manage budgets.
• Sanitation and safety: Ensure the kitchen adheres to all health and safety regulations and maintain a clean, organized, and safe working environment.
• Budget and finance: Collaborate with management on financial planning, including budgeting and cost analysis for the kitchen.
• Vendor relations: Establish and maintain relationships with suppliers and negotiate contracts for ingredients and supplies.

Job Type: Full-time