Chef
3 weeks ago
Key Responsibilities
- Collaborate with the management team to develop innovative and enticing menus that reflect seasonal ingredients, culinary trends, and guest preferences.
- Oversee all aspects of food preparation, including chopping, cooking, seasoning, and plating, ensuring dishes are executed to the highest standards of quality and presentation.
- Lead and motivate kitchen staff, including sous chefs, line cooks, and prep cooks, to maintain a clean, organized, and efficient kitchen environment.
- Conduct regular taste tests and inspections to ensure consistency, flavor, and portion sizes meet our standards of excellence.
- Monitor inventory levels, order supplies, and manage food costs to optimize profitability while minimizing waste.
- Ensure compliance with food safety regulations and sanitation standards, maintaining a safe and hygienic kitchen environment at all times.
Qualifications
- Proven experience as a Chef or Executive Chef in arestaurant or hospitality setting.
- Culinary degree or equivalent certification from a reputable culinary institute.
- Creative flair and passion for experimenting with flavors, textures, and presentation techniques.
- Strong leadership and teamwork skills, with the ability to inspire and mentor kitchen staff.
- Excellent time management and organizational abilities, with the capacity to handle multiple tasks and priorities.
- Knowledge of food safety regulations and best practices in kitchen hygiene.
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