Job Overview

The Executive Chef should be creative and proficient in allaspects of food preparation. You will be “the chief” and maintain completecontrol of the kitchen.

 Responsibilities andDuties

●Planand direct food preparation and culinary activities

● Modifymenus or create new ones that meet quality standards

● Estimatefood requirements and food/labor costs

● Supervisekitchen staff’s activities

● Arrangefor equipment purchases and repairs

● Recruitand manage kitchen staff

● Rectifyarising problems or complaints

● Giveprepared plates the “final touch”

● Performadministrative duties

● Complywith nutrition and sanitation regulations and safety standards

● Keeptime and payroll records

● Maintaina positive and professional approach with coworkers and customers

 Requirements

●Provenworking experience as a head chef

● Excellentrecord of kitchen management

● Abilityto spot and resolve problems efficiently

● Capableof delegating multiple tasks

● Communicationand leadership skills

● Keepup with cooking trends and best practices

● Workingknowledge of various computer software programs (MS Office, restaurantmanagement software, POS)

● BSdegree in culinary science or related certificate