JOB OVERVIEW

We are seeking a talented and experienced Executive Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess a strong background in fine dining and catering, along with a passion for food and hospitality. This role requires excellent leadership skills, creativity in menu planning, and a commitment to food safety and quality.

QUALIFICATIONS

• Proven experience as an Executive Chef or in a similar leadership role within the food industry.
• Extensive knowledge of culinary techniques, food preparation methods, and kitchen management practices.
• Experience in fine dining establishments with a focus on high-quality service.
• Strong background in menu planning, inventory management, and cost control.
• Excellent supervisory skills with experience managing kitchen teams effectively.
• Familiarity with dietary requirements and ability to create accommodating menus.
• Strong organizational skills with the ability to manage multiple tasks simultaneously.
• Commitment to maintaining high standards of cleanliness and safety in the kitchen environment.
• Culinary degree or relevant certification is preferred but not mandatory.
• Passion for hospitality and delivering exceptional customer service. Join our team as we strive to create memorable dining experiences through exceptional culinary artistry!
  Job Types: Part-time, Permanent
  Pay: $18.00-$20.00 per hour
  Expected hours: 30 – 40 per week
  Work Location: In perso

• Oversee all kitchen operations, ensuring high standards of food quality and presentation.
• Develop and design innovative menus that reflect current culinary trends while meeting customer preferences.
• Manage food production processes, including preparation, cooking, and plating.
• Supervise kitchen staff, providing training and guidance to ensure efficient workflow and adherence to safety standards.
• Maintain inventory control by managing stock levels, ordering supplies, and minimizing waste.
• Ensure compliance with food safety regulations and best practices in food handling.
• Collaborate with the dietary department to accommodate special dietary needs of guests.
• Coordinate banquet services and catering events, ensuring seamless execution from planning to service.
• Monitor kitchen performance metrics to enhance productivity and service quality.
• Foster a positive team environment through effective communication and team management.