Position Purpose: To manage our kitchen staff and to resolve kitchen issues
swiftly. The executive chef attracts and retains staff, maintains a
cooperative relationship with team members, optimizes staff productivity, and
serves as a replacement in team members' absence. He will train staff to use
new recipes, cooking techniques and equipment, and oversee cooks performing
food preparation. He will oversee the delivery of food supplies, prepare
special dishes, and supervise overall kitchen operations during dinner
service. To ensure success he will ensure the team delivers high-quality,
cost-effective dishes promptly. Top candidates are creative, service-oriented,
and level-headed. Description: • Ensuring promptness, freshness, and quality
of dishes. • Coordinating cooks' tasks. • Implementing hygiene policies and
examining equipment for cleanliness. • Designing new recipes, planning menus,
and selecting plate presentations. • Reviewing staffing levels to meet
service, operational, and financial objectives. • Hiring and training kitchen
staff, such as cooks, food preparation workers, and dishwashers. • Performing
administrative tasks, taking stock of food and equipment supplies, and doing
purchase orders. • Setting and monitoring performance standards for staff. •
Obtaining feedback on food and service quality, and handling customer problems
and complaints. Qualifications: • 2+ years of culinary education. • Working
knowledge of various computer software programs (MS Office, POS) • Advanced
knowledge of food professional principles and practices. Experience Required:
• 7+ years of experience in a similar position. • Proficient knowledge of
human resources management. • Excellent knowledge of BOH systems, ordering and
inventory. • Excellent communication skills. • Ability to meet deadlines. •
Available to work on-call, shifts, after hours, over weekends, and on public
holidays. please send your CV to this Email [email protected]
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