OVERVIEW

We are seeking a passionate and skilled Chef to join our culinary team. The ideal candidate will have a strong background in food production and management, with experience in fine dining and catering. As a Chef, you will be responsible for creating exceptional dining experiences while ensuring the highest standards of food safety and quality. This role requires leadership skills to manage kitchen staff effectively and oversee all aspects of kitchen operations.

SKILLS

• Proven experience in culinary roles within the food industry, particularly in fine dining or restaurant management.
• Strong leadership abilities with experience in team management and shift management.
• Excellent cooking skills with a deep understanding of food preparation techniques and presentation.
• Knowledge of inventory management practices and food handling procedures.
• Experience in menu planning and catering services for various events.
• Ability to work efficiently under pressure while maintaining attention to detail.
• Familiarity with hospitality principles and customer service excellence.
• Bartending skills are a plus for establishments that offer beverage service alongside meals. Join our team as a Chef where your culinary creativity will shine, leading our kitchen to deliver unforgettable dining experiences!
  Job Types: Full-time, Contract
  Pay: $77,500.00 per year
  Work Location: Remot

• Develop and execute innovative menus that reflect seasonal ingredients and customer preferences.
• Supervise kitchen staff, providing training and guidance to ensure high-quality food preparation and presentation.
• Manage inventory control, including ordering supplies, tracking stock levels, and minimizing waste.
• Ensure compliance with food safety regulations and maintain cleanliness in the kitchen environment.
• Collaborate with the dietary department to accommodate special dietary needs and preferences.
• Oversee food production processes, ensuring timely delivery of meals during service periods.
• Coordinate banquet services, including menu planning and execution for large events.
• Maintain effective communication with front-of-house staff to ensure seamless service delivery.
• Implement cost-control measures while maintaining quality standards in food service management.