Job Description

ob Description: Executive Chef (Continental Cuisine)

Position Title: Executive Chef

Department: Kitchen / Culinary

Reports To: Food & Beverage Director

Position Summary: The Executive Chef is responsible for all culinary activities for the restaurant, including menu development, management of kitchen staff, ordering and purchasing inventory, and ensuring that guests have a memorable dining experience. The Executive Chef will oversee the preparation of Continental cuisine, ensuring high standards of food quality, taste, and presentation.

Key Responsibilities:

• Menu Development:
• Create and update a diverse and innovative menu featuring Continental cuisine.
• Develop new recipes and ensure all dishes are prepared to the highest standards.
• Accommodate special dietary requirements and requests.
• Kitchen Management:
• Supervise and train kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Schedule staff to ensure efficient kitchen operation.
• Conduct regular performance evaluations and provide feedback.
• Food Preparation and Presentation:
• Ensure all dishes are prepared according to recipes and standards.
• Monitor portion sizes and presentation of dishes to maintain quality.
• Ensure the kitchen operates in a timely manner to meet service deadlines.
• Inventory and Ordering:
• Manage inventory, including ordering and stocking supplies.
• Establish relationships with suppliers to ensure the best quality and prices.
• Conduct regular inventory checks to minimize waste and control costs.
• Quality Control and Safety:
• Maintain a clean and organized kitchen.
• Ensure compliance with health and safety regulations.
• Implement and maintain food safety standards (e.g., HACCP).
• Budget Management:
• Develop and manage the kitchen budget.
• Monitor food and labor costs to ensure profitability.
• Identify cost-saving opportunities without compromising quality.
• Guest Interaction:
• Occasionally interact with guests to gather feedback and ensure satisfaction.
• Address any complaints or issues regarding food quality promptly.
• Collaboration:
• Work closely with the front-of-house team to ensure seamless service.
• Collaborate with other departments (e.g., marketing) for special events and promotions.

Qualifications:

• Proven experience as an Executive Chef or similar role in a Continental cuisine environment.
• Culinary degree or equivalent experience.
• Strong leadership and management skills.
• Excellent knowledge of culinary techniques and trends in Continental cuisine.
• Ability to manage a budget and control costs.
• Strong organizational and multitasking abilities.
• Excellent communication and interpersonal skills.
• Knowledge of food safety regulations and standards.

Working Conditions:

• Ability to work in a fast-paced, high-pressure environment.
• Flexibility to work evenings, weekends, and holidays as needed.
• Physical stamina to stand for long periods and lift heavy items.

Application Process:

Interested candidates should submit a resume in 8884244533 .

Immediately Joiner Required

Job Type: Full-time

Pay: ?80,000.00 - ?1,000,000.00 per month

Work Location: In person