Executive Chef

Main job duties and responsibilities:

1. Develop and design new recipes, ensuring unique flavors and high-quality ingredients.
2. Introduce new concepts and seasonal specials based on customer preferences and market trends.
3. Oversee day-to-day kitchen operations, ensuring smooth workflow and timely order execution.
4. Lead, train, and mentor kitchen staff, ensuring adherence to best practices and quality standards.
5. Implement and monitor food preparation procedures to maintain efficiency and minimize waste.
6. Maintain hygiene and sanitation standards in line with food safety regulations.
7. Monitor ingredient freshness, proper storage, and stock rotation.
8. Oversee inventory, ensuring timely ordering of supplies and maintaining stock levels.
9. Train kitchen staff in making techniques, including dough preparation, sauce making, and baking.
10. Ensure staff follows standard operating procedures and maintains high efficiency.
11. Ensure all ovens and kitchen equipment are properly maintained and in good working condition.
12. Monitor customer feedback and make necessary adjustments to improve taste and presentation.
13. Collaborate with front-of-house staff to ensure customer expectations are met.
14. Identify the developmental needs of kitchen staff and provide coaching, mentoring, and help them to improve their knowledge or skills.
15. Monitor food consumption to ensure customer satisfaction and minimum waste.
16. Deliver guidance and direction to subordinates, including setting performance standards and monitoring performance.
17. Demonstrate excellent food preparation practices, portion control and end-to-end food production.
18. Maintain high standards of health & safety at all times.
19. Perform any additional tasks that might be necessary for easier workflow, within the main frame of the job's specialty.

Job requirements:

Educational background and previous experience:

1. Bachelor's degree in hospitality management or similar field.
2. Minimum 8 years of proven experience.
3. Exceptional knowledge of relevant food and health & safety regulations.

Knowledge and Functional Skills:

1. Good MS Office Applications knowledge.
2. Excellent communication and people skills.
3. Good organizational skills.
4. Attention to details.
5. Ability to develop unique recipes.
6. Time management and organization.
7. Teamwork skills.

Core Competencies:

1. Initiative.
2. Collaboration.
3. Logical Reasoning.
4. Customer Oriented.
5. Managing Resources.
6. Managing People.