EXECUTIVE CHEF

Job Summary

Lead kitchen operations by designing menus, coordinating staff, and ensuring food quality and hygiene standards. Manage staffing, inventory, and customer feedback to deliver exceptional dining experiences.

Responsibilities

• Ensure promptness, freshness, and quality of dishes served to customers
• Coordinate cooks' tasks to optimize kitchen workflow and service efficiency
• Implement hygiene policies and inspect kitchen equipment for cleanliness and safety
• Design new recipes, plan menus, and select plate presentations to enhance customer satisfaction
• Review staffing levels to align with service, operational, and financial goals
• Hire and train kitchen staff including cooks, food preparation workers, and dishwashers to maintain high performance
• Perform administrative tasks such as inventory stock-taking and processing purchase orders to ensure supply availability
• Set and monitor performance standards for kitchen staff to drive continuous improvement
• Obtain and analyze customer feedback on food and service quality and resolve complaints effectively

Preferred competencies and qualifications

• 2+ years of culinary education
• 5+ years of experience in a similar position
• Advanced knowledge of food professional principles and practices
• Proficient knowledge of human resources management
• Excellent knowledge of BOH systems, ordering, and inventory management
• Excellent communication skills to facilitate team coordination and customer interaction
• Ability to meet deadlines in a fast-paced kitchen environment
• Availability to work on-call, shifts, after hours, weekends, and public holidays