Executive Chef

Job Summary

We are seeking a highly skilled and creative Executive Chef to lead our kitchen team and oversee all culinary operations. The ideal candidate will have a passion for food, exceptional leadership abilities, and a proven track record of managing high-performing kitchens. The Executive Chef will be responsible for menu development, food quality, kitchen efficiency, and ensuring an exceptional dining experience for our guests.

Key Responsibilities

1. Menu Planning and Development

   • Design innovative and seasonal menus that align with the restaurant’s concept and customer preferences.

   • Create and standardize recipes to ensure consistency in taste and presentation.

2. Kitchen Operations Management

   • Oversee daily kitchen operations, including food preparation, cooking, and plating.

   • Ensure compliance with food safety, sanitation, and hygiene standards (e.g., HACCP, ServSafe).

   • Manage inventory, control food costs, and minimize waste.

3. Team Leadership and Training

   • Recruit, train, and mentor kitchen staff, including sous chefs, line cooks, and prep staff.

   • Schedule shifts, delegate tasks, and foster a positive and collaborative work environment.

   • Conduct performance evaluations and provide constructive feedback.

     Qualifications and Skills

     • Proven experience as an Executive Chef or in a similar leadership role in a high-volume kitchen.

     • Culinary degree or equivalent professional experience.

     • Strong knowledge of cooking techniques, cuisines, and food presentation.

     • Excellent leadership, communication, and interpersonal skills.

     • Ability to work under pressure and manage multiple tasks simultaneously.

     • Proficiency in inventory management, budgeting, and cost control.

     • Food safety and sanitation certifications (e.g., ServSafe) are required.

     • Creativity and passion for culinary excellence.