Eexecutuve Chef

Responsibilities:

Menu Planning & Food Preparation:

• Design and execute diverse menus covering continental and intercontinental dishes.
• Innovate new recipes and seasonal offerings to keep the menu fresh and appealing.
• Ensure consistency and quality of every dish served.

Kitchen Operations:

• Supervise kitchen staff and manage daily food preparation activities.
• Monitor inventory levels, order supplies, and manage food costs.
• Ensure kitchen equipment is properly maintained and hygienic practices are followed.

Team Management:

• Recruit, train, and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Assign duties and schedule shifts to ensure smooth kitchen operations.
• Conduct regular staff evaluations and enforce kitchen discipline.

Health & Safety Compliance:

• Maintain high standards of cleanliness and food safety in accordance with local health regulations.
• Implement and enforce HACCP procedures and kitchen sanitation practices.
• Ensure food is stored, handled, and prepared in a safe manner.

Customer Satisfaction:

• Collaborate with front-of-house staff to understand customer feedback and dining preferences.
• Occasionally interact with guests to explain menu items and receive feedback.

Requirements:

• Diploma or Degree in Culinary Arts or Hospitality Management.
• Minimum 3+ years of experience as a chef with a focus on continental and intercontinental cuisines.
• Expertise in a wide range of global dishes.
• Strong leadership, organizational, and time management skills.
• Excellent knowledge of kitchen equipment and cooking techniques.
• Ability to work under pressure and maintain high standards.
• Certification in Food Safety & Hygiene is an added advantage.