
Executive Chef
4 weeks ago
**Responsibilities**
- Plan and direct food preparation and culinary activities.
- Modify menus or create new ones that meet quality standards.
- Estimate food requirements and food/labor costs.
- Supervise kitchen staff’s activities.
- Arrange for equipment purchases and repairs.
- Rectify arising problems or complaints.
- Give prepared plates the “final touch”.
- Perform administrative duties.
- Comply with nutrition and sanitation regulations and safety standards.
- Maintain a positive and professional approach with coworkers and customers.
**Requirements and skills**:
- Develop the current menu.
- Develop new Products for Many Brands.
- Ability to train the employees.
- Checking and maintaining the food quality and presentation.
- 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.
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
- BS degree in Culinary science or related certificate.
**Job Types**: Full-time, Contract, Permanent
Contract length: 12 months
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