The Executive Chef is responsible for overseeing the kitchen operations, including menu planning, food preparation, and overall culinary quality. This role involves leading a team of chefs and kitchen staff, managing kitchen inventory, ensuring health and safety standards, and maintaining budgetary control. The Executive Chef must be creative, highly organized, and able to thrive in a fast-paced environment while consistently delivering exceptional culinary experiences.

Responsibilities:

• Develop and design menus that reflect seasonal ingredients, current trends, and customer preferences
• Lead and supervise the kitchen team, including sous chefs, line cooks, and kitchen assistants
• Oversee daily food preparation and ensure consistency in taste, presentation, and quality of all dishes
• Monitor food safety, sanitation, and hygiene standards to comply with health regulations
• Manage kitchen inventory and order supplies while minimizing waste and controlling costs
• Train, mentor, and evaluate kitchen staff, fostering a collaborative and professional kitchen environment
• Collaborate with front-of-house staff to ensure seamless service and customer satisfaction
• Monitor food costs and implement strategies to remain within the allocated budget
• Stay updated on culinary trends, techniques, and new products to continuously improve menu offerings
• Ensure all kitchen equipment is properly maintained and functional
• Plan and execute special events, catering, and seasonal menus, tailoring dishes to specific customer needs
• Handle customer feedback regarding food quality and presentation, making adjustments as needed
• Manage schedules and staffing to ensure appropriate coverage for kitchen operations

Requirements:

• Proven experience as an Executive Chef, Head Chef, or similar leadership role in a professional kitchen
• Culinary degree or equivalent professional experience in hospitality or a related field
• Strong knowledge of various cooking techniques, international cuisines, and kitchen equipment
• Excellent leadership and communication skills, with the ability to inspire and motivate a team
• Strong organizational and multitasking abilities
• Ability to work in a fast-paced environment and meet deadlines
• Strong understanding of budgeting, cost control, and inventory management
• Proficiency with kitchen management software and tools
• Flexibility to work long hours, including evenings, weekends, and holidays as needed
• A passion for food, creativity, and innovation in the kitchen

Work Environment:

• The role is based in a professional kitchen, which may involve working in a high-pressure, fast-paced environment
• Standing for long periods, lifting heavy objects, and working in hot conditions are required
• The Executive Chef may also be required to travel occasionally for events or to source ingredients