Executive Chef

Job Description/Requirements

Key Responsibilities/ Requirements:

• Oversees the daily kitchen operations in the restaurant or hotel.
• Ensures quality food production following the standards of the company.
• Checks foods for safety regulation compliance before serving them to the customers.
• Holds liaison on the food quality and responds to customer complaints and problems professionally.
• Hires, trains, and manages new kitchen staff.
• Ensures promptness in food service.
• Makes sure that the kitchen environment is always clean and tidy to ensure food safety.
• Manages every kitchen staff and evaluates the staff's performance on time.
• Rectifies kitchen and food issues promptly.
• Maintains a regular meeting to discuss aspects that need improvement.
• Manages all cost, wastage, and all other food revenues related issues
  
  

Requirements

Requirements:

• Advanced knowledge of various cuisines that the restaurant or hotel offers.
• Profound knowledge of food procedures and principles.
• Knowledgeable on the different kitchen ingredients and equipment.
• In-depth understanding of kitchen sanitation and food safety.
• Strong understanding of federal and local food policies and guidelines.
• Exemplary leadership and command skills.
• Excellent management and organization skills.
• Outstanding problem-solving and decision-making skills.
• Capable of working under pressure and strict schedules.
• Pays keen attention to details.
• Capable of working with a team.
• With no less than five years of experience as a Culinary Chef or any similar role.
• With hands-on experience in handling various kitchen equipment.
• People person, open, bubbly, approachable
• Highly organized
• Professional presentation & communication skills
• Advanced English skills, verbal and written
• Good Microsoft Office Skills