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Job Summary

Executive Chef

  • Minimum Qualification: Degree
  • Experience Level: Mid level
  • Experience Length: 4 years

Job Description/Requirements

  • Plan and direct food preparation and culinary activities
  • Modify menus or create new ones that meet quality standards
  • Estimate food requirements and food/labor costs
  • Supervise kitchen staff activities
  • Arrange for equipment purchases and repairs
  • Recruit and manage kitchen staff
  • Rectify arising problems or complaints
  • Give prepared plates the “final touch”
  • Perform administrative duties
  • Comply with nutrition and sanitation regulations and safety standards
  • Maintain a positive and professional approach with coworkers and customers

Requirement
  • Four years proven working experience as a Head Chef
  • Excellent record of kitchen management
  • Ability to spot and resolve problems efficiently
  • Capable of delegating multiple tasks
  • Communication and leadership skills
  • Keep up with cooking trends and best practices
  • Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
  • BS degree in Culinary science or related discipline

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