Executive Chef

Description

Lead the kitchen team in the absence of the head chef.

Responsibilities and Duties

- Provide guidance to junior kitchen staff on line cooking, food preparation, and dish plating. - Assign stations and work shifts to sous chefs, line cooks, and kitchen crew for productivity. - Develop food preparation techniques and ordering systems to minimize wastage. - Oversee and organize kitchen stock and ingredients, ensuring proper rotation (FIFO). - Maintain stocked cooking stations, especially during peak hours. - Plan and take corrective actions to resolve kitchen issues efficiently. - Manage food and product ordering, recordkeeping, and budget management. - Safeguard food quality and presentation to maintain restaurant standards. - Assist head chef with menu creation and procurement strategies. - Coordinate with restaurant management on supply ordering, budgets, staffing, and kitchen efficiency. - Develop guidelines for hiring staff to maximize efficiency without compromising quality.

Qualifications and Requirements

- Bachelor’s degree or Diploma in Hotel Management. - Formal culinary training. - Previous restaurant experience. - Extensive knowledge of food and beverage. - Knowledge of restaurant regulations and industry standards. - Ability to work under pressure. - Exceptional customer-service skills.

Working Condition

Working hours

Willingness to work flexible hours, including evenings and weekends