An Executive Chef is responsible for
creating and implementing innovative menus, overseeing kitchen operations, and
ensuring the highest quality of food and customer satisfaction. Exceptional
culinary expertise, leadership skills, and creative flair are instrumental to support
the restaurant's success and reputation.
Responsibilities:
- Develop a compelling culinary
vision aligned with the restaurant's brand and target audience.
- Create innovative and diverse
menus that reflect current food trends.
- Continuously explore new flavors,
cooking techniques, and presentation styles to elevate the dining
experience.
- Oversee all aspects of kitchen
operations, including food preparation, cooking, plating, and quality
control.
- Train, mentor, and lead a team
of talented chefs, cooks, and kitchen staff, fostering a positive,
inclusive, and collaborative work environment.
- Establish and maintain standard
operating procedures, ensuring compliance with health and safety
regulations.
- Maintain exceptional standards
for food quality, taste, and presentation, consistently exceeding customer
expectations.
- Conduct regular inspections and
quality checks to ensure adherence to recipes, portion sizes, and cooking
techniques.
- Monitor and optimize food costs
while maintaining high-quality ingredients and minimizing waste.
- Cultivate strong relationships
with local suppliers, ensuring the availability of fresh, high-quality
ingredients at competitive prices.
- Collaborate with the purchasing
team to manage inventory levels, minimize wastage, and control costs.
- Keep abreast of market trends
and proactively source new ingredients and products to enhance the menu
offerings.
- Provide ongoing training and
coaching to kitchen staff, enhancing their culinary skills and fostering
professional growth and opportunity for advancement.
- Conduct regular staff meetings
to communicate goals, new recipes, and procedures, ensuring consistent
execution of menu items.
- Stay updated with industry
trends and advancements, sharing knowledge and implementing best practices
within the kitchen.
Requirements
- Proven experience as an
Executive Chef or Head Chef in a high-volume restaurant or hospitality
environment.
- Exceptional culinary skills
with a passion for creativity and innovation.
- Strong leadership abilities and
the ability to inspire and motivate a team.
- Excellent knowledge of culinary
techniques, cooking methods, and food safety standards.
- Experience in menu planning,
recipe development, and cost control.
- Outstanding organizational and
time management skills, with the ability to multitask and work under
pressure.
- Strong attention to detail and
commitment to delivering consistently high-quality food.
- Excellent communication and
interpersonal skills, with the ability to collaborate effectively with
diverse stakeholders.
- Culinary degree or equivalent
qualification is preferred.
Benefits
- Paid Annual Leave – Employees are entitled to one (1) week every six (6) months or two (2) weeks annually.
- Paid Sick Leave – Employees who complete six (6) months of employment are entitled to one (1) week annually. A Doctors Letters must be provided.
- Paid Maternity Leave – Female employees who complete one (1) year employment are entitled to thirteen (13) weeks max maternity leave. This time can be taken at any time during pregnancy or post-partum.
- Paid Compassionate Leave - Employee with at least six (6) months employment are entitled to three (3) days
- Compassionate leave. Applicable to deaths of immediate family members only. Immediate family members include Mother, Father, Spouse, Child, Grandparents.