The Executive Chef is to oversee all culinary operations within a food establishment, ensuring the highest standards of food quality, taste, and presentation. They are responsible for leading and directing the kitchen team, including sous chefs, chefs de partie, and kitchen assistants, to deliver exceptional dining experiences to guests. Additionally, Executive Chefs play a key role in menu development, recipe creation, and kitchen management, ensuring profitability and alignment with the restaurant's culinary concept. They also oversee inventory management, ordering supplies, and maintaining kitchen equipment to support efficient operations.
Develop and maintain high culinary standards, ensuring all dishes meet the restaurant's quality and taste expectations.
Lead and manage the kitchen team, including hiring, training, and supervising chefs, cooks, and kitchen assistants.
Create and update menus, incorporating seasonal ingredients, culinary trends, and customer preferences to keep offerings fresh and appealing.
Develop recipes, portion sizes, and plating techniques, ensuring consistency and adherence to cost targets.
Oversee food purchasing and inventory management, maintaining optimal stock levels while controlling costs and minimizing waste.
Maintain cleanliness, organization, and sanitation standards in the kitchen, adhering to food safety regulations and industry best practices.
Plan and schedule kitchen operations, ensuring smooth workflow during service hours and special events.
Collaborate with other departments, such as purchasing, stewarding, and service, to coordinate operations and achieve business objectives.
Stay updated on industry trends, techniques, and innovations, and incorporate them into kitchen operations to enhance offerings and efficiency.
Foster a positive and collaborative work environment, promoting teamwork, communication, and professional development among kitchen staff.
Extensive knowledge of culinary techniques, ingredients, and cuisines, along with proficiency in cooking and food preparation.
Strong leadership and management skills to effectively lead and motivate a kitchen team, delegate tasks, and maintain discipline.
Ability to create, plan, and execute menus that reflect culinary trends, customer preferences, and the restaurant's concept.
Understanding of food costing, budgeting, and inventory management to optimize profitability and control costs.
Thorough knowledge of food safety regulations and sanitation practices to ensure compliance and maintain a safe kitchen environment.
Minimum 8 years working experience, 5 years in a relevant supervisory position, 2 years GCC experience is a plus