Executive Chef

Responsibilities:

• Planning and developing recipes and menus, estimating food and labor costs, and ordering food supplies
• Monitoring the quality of dishes at all stages of preparation and presentation
• Discussing food preparation issues with managers, dieticians, kitchen and waiting staff
• Supervising and coordinating the activities of cooks and other workers engaged in food preparation
• Inspecting supplies, equipment, and work areas to ensure conformity with established standards
• Determining how food should be presented, and creating decorative food displays
• Instructing cooks and other workers in the preparation, cooking, garnishing, and presentation of food
• Participating in the recruitment of kitchen staff and monitoring their performance
• Preparing, seasoning, and cooking specialty foods and complex dishes
• Explaining and enforcing hygiene and food safety regulations.

Requirements:

• 2 years of experience
• Have a good track record
• Diligent
• Self-motivated, goal-oriented, and disciplined.