Duties and responsibilities

• Plan and direct food preparation and culinary activities

• Modify menus or create new ones that meet quality standards

• Estimate food requirements and food/labour costs

• Supervise kitchen staff’s activities

• Arrange for equipment purchases and repairs

• Recruit and manage kitchen staff

• Rectify arising problems or complaints

• Give prepared plates the “final touch”

• Perform administrative duties

• Comply with nutrition and sanitation regulations and safety standards

• Keep time and payroll records

• Maintain a positive and professional approach with co-workers and customers

 

Qualifications

• Proven working experience as a head chef

• Excellent record of kitchen management

• Ability to spot and resolve problems efficiently

• Capable of delegating multiple tasks

• Communication and leadership skills

• Keep up with cooking trends and best practices

• Computer literacy and familiarity with restaurant management software, MS Office, POS

• BS degree in Culinary science or related certificate, food safety training will be considered a MUST

 

Working conditions

The Executive Chef position requires a person to work in special working conditions.

 

Special working conditions cover a range of circumstances from regular evening and weekend work, shift work, working indoors or outdoors and working with challenging, timing schedules.

 

The Executive Chef MUST create, fill-in and continually renew the week time-schedule of your Kitchen team.

 

Collaborate with all other departments for the best results, in the best manner, in good professionalism and good faith.

 

Inform your team of all changes and ingredients of any/every plate is in the menu of your creation.

 

The Executive Chef is responsible for explaining, guiding and training the Kitchen team on all aspects of their individual jobs and responsibilities.

 

The Executive Chef is responsible for all final products/plates (appetizers, main course, desserts) that are produced and come out from the kitchen’s doors and must always collaborate with the Restaurant manager at all times for optimum results.

 

Physical requirements

The Executive Chef’s position is a mentally and physically demanding position. You will be required to stand for extended periods of time, maybe lift heavy objects, do repetitive tasks with few breaks, and be responsible for the entire kitchen’s equipment (good use according to safety and H.A.C.C.P. standards) and the kitchen team\s methods and operations during service and also guiding, directing your kitchen team and preparing all schedules for that team.