General Manager, Restaurant
2 weeks ago
Join our team as an Executive Chef and take on the challenge of leading our kitchen to new heights. As a key member of our culinary team, you will be responsible for creating innovative menus, managing kitchen operations, and ensuring exceptional food quality.
Key Responsibilities-
Menu Development:
- Design and develop menus that align with our restaurant's concept, seasonality, and customer preferences.
- Regularly update menus to keep offerings fresh and appealing.
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Food Preparation:
- Oversee the preparation and presentation of all dishes to ensure quality, taste, and consistency.
- Set standards for portion control and food presentation.
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Kitchen Management:
- Supervise all kitchen activities, including food preparation, cooking, and plating.
- Ensure that the kitchen operates efficiently and meets health and safety standards.
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Team Leadership:
- Lead, train, and manage kitchen staff, including sous chefs, line cooks, and other culinary personnel.
- Foster a positive and productive work environment.
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Inventory Management:
- Manage inventory, including ordering, receiving, and storing food and kitchen supplies.
- Monitor stock levels and minimize waste by ensuring efficient use of ingredients.
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Budgeting:
- Develop and manage the kitchen budget, controlling food costs, labor costs, and other expenses.
- Implement cost-saving measures without compromising quality.
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Quality Control:
- Maintain high standards for food quality, taste, and presentation.
- Conduct regular taste tests and quality checks to ensure consistency.
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Health & Safety Compliance:
- Ensure that the kitchen complies with all local, state, and federal health and safety regulations.
- Maintain a clean and organized kitchen environment.
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Vendor Relations:
- Establish and maintain relationships with food suppliers and vendors.
- Negotiate contracts and pricing to ensure the best quality and value for the restaurant.
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Customer Interaction:
- Occasionally interact with customers to gather feedback on food quality and service.
- Make adjustments based on customer preferences and feedback.
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Event Planning:
- Collaborate with the management team to plan and execute special events, catering services, and seasonal promotions.
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Innovation:
- Stay current with culinary trends and introduce new ideas to keep the menu innovative and competitive.
- Experiment with new recipes and techniques.
- Candidates should possess a Bachelor's Degree with 4-7 years of relevant work experience.
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