Executive Chef

Description

Seeking a highly skilled Executive Chef to lead kitchen operations, manage staff, optimize productivity, develop menus, and ensure prompt delivery of high-quality dishes in a dynamic F&B environment. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Manage kitchen staff and resolve operational issues swiftly - Attract, train, and retain culinary staff - Maintain cooperative relationships among team members - Optimize staff productivity and act as replacement when needed - Train staff in new recipes, cooking techniques, and equipment use - Oversee cooks and food preparation during service - Supervise dinner service and ensure timely delivery of dishes - Ensure freshness, quality, and cost-effectiveness of dishes - Implement hygiene policies and monitor kitchen cleanliness - Design new recipes, plan menus, and plate presentations - Review staffing levels to meet service, operational, and financial goals - Perform administrative tasks including inventory and purchase orders - Set and monitor staff performance standards - Obtain feedback on food and service quality, resolve customer complaints

Qualifications and Requirements

- Minimum 2 years of culinary education - At least 5 years in a similar executive-level position - Advanced knowledge of culinary principles and practices - Strong HR management and leadership skills - Proficient in BOH systems, ordering, and inventory control - Excellent communication and problem-solving skills - Ability to meet deadlines in a fast-paced environment - Flexible availability including shifts, weekends, and public holidays