Executive Chef

Description

We are seeking a visionary culinary director to take command of our bustling kitchen. This individual will serve as the core driver of all kitchen activities, from crafting innovative menus to leading a passionate team, all while maintaining the highest standards of quality and safety. They will be the architect of our culinary identity, continuously refining our recipes and processes to elevate our offerings. This role demands a blend of creative flair, operational expertise, and a steadfast commitment to excellence.

Responsibilities and Duties

* Direct the full spectrum of kitchen operations, ensuring seamless and efficient workflows. * Conceptualize and develop dynamic menus, consistently introducing fresh and appealing dishes to meet evolving customer preferences. * Oversee the procurement and management of ingredients, ensuring optimal stock levels. * Assume full fiscal responsibility for the kitchen, meticulously managing costs and maximizing profitability. * Streamline kitchen processes to handle high-volume catering demands with precision and efficiency. * Tailor menus to meet specific client requests, balancing creativity with practical large-scale production. * Manage food purchasing and inventory to minimize waste and optimize resource utilization. * Monitor and analyze kitchen financial performance, balancing quality with cost-effectiveness. * Prioritize customer satisfaction by understanding needs and delivering exceptional food and service. * Participate in client meetings and tastings, providing expert culinary guidance. * Collaborate with the operations team to guarantee flawless food service execution at events. * Lead and inspire the culinary team to achieve business objectives and deliver outstanding service. * Mentor and guide head chefs to elevate kitchen standards and operational efficiency. * Oversee the training and development of new culinary staff. * Cultivate a positive and productive kitchen environment, fostering teamwork and discipline. * Champion and enforce strict adherence to hygiene, health, and safety protocols. * Uphold quality standards through the rigorous application of Standard Operating Procedures (SOPs). * Ensure full compliance with all applicable food safety regulations (e.g., HACCP, ISO standards). * Demonstrate proficiency in Food Safety Management Systems. * Implement and maintain rigorous food safety and hygiene checks, adhering to local regulations.

Qualifications and Requirements

* Extensive experience in large-scale catering or banquet culinary environments. * Comprehensive understanding of kitchen operations and production processes. * Proven leadership abilities, with a track record of effectively managing diverse teams in fast-paced settings. * Strong financial acumen, including budget management, cost control, and profit maximization. * A minimum of eight years of professional experience within the food and beverage industry. * Possession of a valid driving license, class 3, is a favorable attribute.

Working Condition

Salary

Basic Salary 7000