Executive Chef

Description

Manage kitchen personnel and administrative decisions in the kitchen.

Responsibilities and Duties

- Review food and beverage purchases and standardize recipes. - Design food preparation aesthetics and plan special menu items. - Determine menu prices. - Maintain safety, sanitation, and kitchen equipment. - Recruit, deploy, and develop kitchen personnel. - Apply principles of microbiology, food chemistry, food additives, and sensory analysis in menu planning. - Develop business plans, risk management frameworks, and financial budgets. - Implement service recovery and customer loyalty strategies. - Manage culinary and F&B operations, including high-volume production. - Control costs, purchasing, and revenue management. - Lead during crisis situations.

Qualifications and Requirements

- Positive attitude and team-player mindset. - Prior experience as an Executive Chef preferred.