Executive Chef

Seeking to recruit a commendable Executive Chef to manage our kitchen team and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence.

The chef will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. They will also oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during service.

Main tasks and responsibilities

Ensuring promptness, freshness, and quality of dishes.
Coordinating cooks' tasks.
Implementing hygiene policies and examining equipment for cleanliness.
Following recipes, planning event and function menus.
Reviewing staffing levels to meet service, operational, and financial objectives.
Hiring and training kitchen staff, such as, junior sous chefs, chef de parties and commis, and dishwashers.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Setting and monitoring performance standards for staff.
Obtaining feedback on food and service quality, and handling customer problems and complaints.
To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly.