EXECUTIVE CHEF
This position is no longer accepting applications(closed Aug 18, 2026).
- Food Preparation & Cooking: Prepare, cook, and plate high-quality dishes according to established recipes and standard operating procedures (SOPs).
- Mise-en-Place: Set up and stock your designated workstation before the start of each service.
- Staff Supervision: Guide, mentor, and allocate daily duties to junior cooks and kitchen helpers.
- Inventory Management: Monitor stock levels, handle raw or cold foods, and reorder supplies to ensure operational efficiency.
- Quality & Safety Control: Enforce hygiene, health, and safety standards. Maintain a sanitized workspace and ensure all food is stored properly to prevent waste.
Qualifications & Requirements
- Experience: Typically 5-8 years of experience working in a commercial, fast-paced kitchen environment.
- Skills: Advanced culinary and knife skills, multitasking, and the physical endurance to stand for long shifts.