EXECUTIVE CHEF
Summary
Oversee a commercial kitchen, design menus, train staff, enforce hygiene standards, and manage daily operations to ensure food quality and customer satisfaction.
Responsibilities:
· Ensuring promptness,freshness, and quality of dishes.
· Coordinating cooks'tasks.
· Implementing hygienepolicies and examining equipment for cleanliness.
· Designing new recipes,planning menus, and selecting plate presentations.
· Reviewing staffinglevels to meet service, operational, and financial objectives.
· Hiring and trainingkitchen staff, such as cooks, food preparation workers, and dishwashers.
· Performingadministrative tasks, taking stock of food and equipment supplies, and doingpurchase orders.
· Setting and monitoringperformance standards for staff.
· Obtaining feedback onfood and service quality, and handling customer problems and complaints.
Requirements:
· Advanced knowledge offood professional principles and practices.
· Proficient knowledge ofhuman resources management.
· Excellent communicationskills.
· Ability to meetdeadlines.