EXECUTIVE CHEF
Job Summary
Lead operational and culinary functions to drive profitability and efficiency in a traditional Italian restaurant setting, ensuring high-quality food service and effective team management.
Responsibilities
- Collaborate with management to analyze forecasts and implement actions that achieve budget targets
- Coordinate with marketing agents to develop and execute promotions that maximize revenue
- Oversee daily operations to maintain smooth workflows and optimize inventory control for cost effectiveness
- Develop and implement business strategies that enhance profitability of food and beverage operations
- Design new dishes aligned with the menu to innovate and attract customers
- Foster collaboration between food preparation and service teams to ensure timely and efficient kitchen output
- Manage human resources by leading staff hiring, training, promotion, and termination processes to build a skilled and motivated team
Required competencies and certifications
- Apply professional knowledge of food and beverage principles and practices to operational management
- Utilize human resources management skills to effectively handle staffing and team development
- Operate ordering and inventory systems to maintain accurate stock levels and reduce waste
- Stay informed on culinary trends and best cooking practices to maintain menu relevance and quality
- Demonstrate strong interpersonal communication and presentation skills to engage staff and external partners