EXECUTIVE CHEF

Responsibilities:

· Ensuring promptness,freshness, and quality of dishes.

· Coordinating cooks'tasks.

· Implementing hygienepolicies and examining equipment for cleanliness.

· Designing new recipes,planning menus, and selecting plate presentations.

· Reviewing staffinglevels to meet service, operational, and financial objectives.

· Hiring and trainingkitchen staff, such as cooks, food preparation workers, and dishwashers.

· Performingadministrative tasks, taking stock of food and equipment supplies, and doingpurchase orders.

· Setting and monitoringperformance standards for staff.

· Obtaining feedback onfood and service quality, and handling customer problems and complaints.

Requirements:

· Advanced knowledge offood professional principles and practices.

· Proficient knowledge ofhuman resources management.

· Excellent communicationskills.

· Ability to meetdeadlines.