Executive Chef

Description

We are in search of a highly experienced and creative culinary leader to helm our kitchen. This pivotal role demands a seasoned professional with a proven track record in menu innovation, team leadership, and maintaining exceptional standards of food quality and operational efficiency. The ideal candidate will be passionate about crafting outstanding dining experiences and fostering a collaborative kitchen environment.

Responsibilities and Duties

* Conceive, refine, and experiment with menu options, thoughtfully considering costs, customer desires, and seasonal availability. * Take charge of the kitchen team, including recruitment, training, guidance, and motivation of chefs and cooks. * Strategically manage food expenses, inventory levels, and budgetary adherence. * Guarantee that all food preparation aligns with established quality benchmarks, safety guidelines, and hygiene practices. * Supervise the daily rhythm of the kitchen, ensuring a seamless workflow and resolving any operational challenges. * Oversee inventory management, procurement of supplies, and assessment of ingredient quality. * Handle essential administrative duties, including record-keeping, payroll management, and communication with upper management. * Instruct kitchen staff on new culinary techniques, equipment operation, and safety protocols. * Address any customer feedback or specific dietary needs with professionalism and care.

Qualifications and Requirements

* A minimum of five years of progressive experience as a Chef de Cuisine or Head Chef. * Available to work five days a week, from 9 am to 9 pm. * Salary range of $8,000 to $10,000. * Entitlement to 14 days of annual leave. * Adherence to standard Ministry of Manpower regulations.

Working Condition

Salary

Basic Salary 8000