Executive Chef
7 days ago
R
**esponsibilities**:
- Planning and directing food preparation and culinary activities.
- Ensuring promptness, freshness, and quality of dishes.
- Modifying menus or create new ones that meet quality standards.
- Estimating food requirements and food/labor costs.
- Supervise kitchen staff’s activities.
- Arrange for equipment purchases and repairs.
- Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
- Obtaining feedback on food and service quality, and handling customer problems and complaints.
- Give prepared Items the “final touch”.
- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
- Comply with nutrition and sanitation regulations and safety standards.
- Comply with HACCP & ISO.
- Keep time and payroll records.
- Maintain a positive and professional approach with coworkers and customers.
**Requirements and Skills**:
- 5+ years of experience in a similar position.
- 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.
- Available to work on-call, shifts, after hours, over weekends, and on public holidays.
- Ability to meet deadlines.
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)(Foodics Software experience will be a plus to your experience).
- Degree in Culinary science or related certificate will be a plus points.
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