Restaurant Executive Chef
6 days ago
Job Responsibilities
- Manage menu creation, plating design, and inventory in alignment with the Executive Chef's direction
- Develop creative and appealing menus that align with the restaurant's concept, enhancing branding and sales
- Work closely with Executive Chef to strategize and maximize revenue through competitive pricing of F&B products and services
- Establish and maintain excellent standards of food quality and production, ensuring consistency in all dishes
- Manage and minimize food expenses without compromising quality; implement cost-control measures and ensure accurate reporting
- Enforce kitchen rules and ensure adherence to standards and procedures
- Maintain the highest standards of kitchen and food hygiene at all times
- Ensure timely and efficient delivery of dishes; coordinate with front-of-house staff for seamless service
- Interact with customers to address any concerns or special requests; ensure customer satisfaction with high standards of food and service
- Oversee the kitchen team and its operations which includes but not limited to planning of work schedules and managing cost control
- Guide and train chefs in the team; identify and address ongoing training needs
- Conduct interviews, appraisals, and coaching sessions
- Any other duties as assigned
Job Requirements
- Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
- Minimum 10 years of relevant experience preferably with experience in managing a team
- Possess comprehensive knowledge of your specialty and general culinary functions
- Prior experience working in a preopening team would be advantageous
- Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and Company's financial goals
- Ability to show creativity and innovation in menu design, preparation, and presentation
- Demonstrate multitasking abilities and excellent time management skills
- Exhibit strong leadership qualities to effectively lead and motivate the team
- Possess good communication and interpersonal skills
- Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
- Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays
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