Executive Chef

Key Responsibilities

• Oversee daily culinary operations and maintain food quality and consistency, including purchasing ingredients and supplies, inventory management, food preparation, team training and scheduling
• Present tastings as part of the creation of new products and continuous improvement of existing products and cost reduction
• Foster a positive and collaborative work environment, promoting teamwork, creativity, and professional growth among kitchen staff
• Analyse and provide strategic business insights on food, labour, and overhead costs, providing appropriate advice and suggestions on improvements to drive restaurant financial performance
• Maintain the highest standards of sanitation and food safety standards in compliance with local regulations
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.