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Job Summary

We are seeking a dynamic and experienced Executive Chef & Manager to oversee the culinary operations and kitchen management of [Restaurant/Event Company Name]. This dual role requires not only expertise in innovative menu creation and food preparation but also strong leadership and managerial skills. The ideal candidate will have a passion for culinary excellence, coupled with the ability to manage kitchen staff, inventory, budgets, and overall kitchen operations.

  • Minimum Qualification : Bachelors
  • Experience Level : Mid level
  • Experience Length : 3 years

Job Description/Requirements

Culinary Leadership:

● Develop, plan, and execute seasonal, innovative menus that align with the company’s vision and brand.

● Ensure high standards of food quality, presentation, and consistency.

● Oversee the preparation of meals, ensuring health and safety standards are met.

● Collaborate with management to design special event menus and catering options.

● Stay current with industry trends to continually enhance the guest experience.


Kitchen Management:

● Supervise and train kitchen staff, promoting a positive, efficient, and productive work environment.

● Ensure that all kitchen equipment is properly maintained and serviced.

● Lead by example, maintaining excellent communication and professionalism with the team.

● Oversee the ordering and inventory of food and supplies, optimizing cost and reducing waste.

● Ensure compliance with food safety, sanitation, and hygiene standards.


Business & Operational Management:

● Manage kitchen budget, control food costs, labor costs, and operating expenses.

● Work with the front-of-house and event management teams to align kitchen operations with the overall goals.

● Develop and implement kitchen policies and standard operating procedures.

● Schedule staff, monitor attendance, and conduct performance reviews.


Customer Focus:

● Engage with customers to receive feedback and ensure satisfaction.

● Design and execute private dining, banquets, and other special events in coordination with the events team.


Qualifications:

● Experience: Minimum 3 years as an Executive Chef, with at least 2 years in a management role.

● Education: Degree in Culinary Arts or related field preferred, but significant hands-on experience will be considered.

● Strong understanding of food safety standards, health regulations, and restaurant industry best practices.

● Excellent organizational and leadership skills with the ability to multitask.

● Strong financial acumen related to cost control, budgeting, and inventory management.

● Passion for culinary innovation and continuous improvement.


Skills:

● Proficiency in kitchen management software, scheduling tools, and basic business software.

● Exceptional communication and problem-solving skills.

● Ability to work flexible hours, including evenings, weekends, and holidays as required.

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