Key Responsibilities

• Collaborate with the management team to develop innovative and enticing menus that reflect seasonal ingredients, culinary trends, and guest preferences.
• Oversee all aspects of food preparation, including chopping, cooking, seasoning, and plating, ensuring dishes are executed to the highest standards of quality and presentation.
• Lead and motivate kitchen staff, including sous chefs, line cooks, and prep cooks, to maintain a clean, organized, and efficient kitchen environment.
• Conduct regular taste tests and inspections to ensure consistency, flavor, and portion sizes meet our standards of excellence.
• Monitor inventory levels, order supplies, and manage food costs to optimize profitability while minimizing waste.
• Ensure compliance with food safety regulations and sanitation standards, maintaining a safe and hygienic kitchen environment at all times.

Qualifications

• Proven experience as a Chef or Executive Chef in arestaurant or hospitality setting.
• Culinary degree or equivalent certification from a reputable culinary institute.
• Creative flair and passion for experimenting with flavors, textures, and presentation techniques.
• Strong leadership and teamwork skills, with the ability to inspire and mentor kitchen staff.
• Excellent time management and organizational abilities, with the capacity to handle multiple tasks and priorities.
• Knowledge of food safety regulations and best practices in kitchen hygiene.