Executive Chef

Responsibilities

Typical responsibilities:
Develop a compelling culinary vision aligned with the restaurant's brand and target audience. Create innovative and diverse menus that reflect current food trends. Continuously explore new flavors, cooking techniques, and presentation styles to elevate the dining experience. Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and quality control. Train, mentor, and lead a team of talented chefs, cooks, and kitchen staff, fostering a positive, inclusive, and collaborative work environment.

Establish and maintain standard operating procedures, ensuring compliance with health and safety regulations. Maintain exceptional standards for food quality, taste, and presentation, consistently exceeding customer expectations. Conduct regular inspections and quality checks to ensure adherence to recipes, portion sizes, and cooking techniques. Monitor and optimize food costs while maintaining high-quality ingredients and minimizing waste. Cultivate strong relationships with local suppliers, ensuring the availability of fresh, high-quality ingredients at competitive prices.

Collaborate with the purchasing team to manage inventory levels, minimize wastage, and control costs. Keep abreast of market trends and proactively source new ingredients and products to enhance the menu offerings. Provide ongoing training and coaching to kitchen staff, enhancing their culinary skills and fostering professional growth and opportunity for advancement. Conduct regular staff meetings to communicate goals, new recipes, and procedures, ensuring consistent execution of menu items.

Stay updated with industry trends and advancements, sharing knowledge and implementing best practices within the kitchen.

Proven experience as an Executive Chef or Head Chef in a high-volume restaurant or hospitality environment.

Exceptional culinary skills with a passion for creativity and innovation.

Strong leadership abilities and the ability to inspire and motivate a team.

Excellent knowledge of culinary techniques, cooking methods, and food safety standards.

Experience in menu planning, recipe development, and cost control.

Outstanding organizational and time management skills, with the ability to multitask and work under pressure.

Strong attention to detail and commitment to delivering consistently high-quality food.

Excellent communication and interpersonal skills, with the ability to collaborate effectively with diverse stakeholders.

Culinary degree or equivalent qualification is preferred.