Head Chefs

Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. Assist in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews, and initiating pay increases. Responsible for component menu planning, costing, and brand management. Maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels and cost-controls. Maintaining equipment supplies; performing preventive maintenance. Strong culinary credentials in a comparable upscale, high volume operation. Excellent organizational and communication skills, both written and verbal. Ability to communicate on various levels to include management, departmental, customer and staff. Strong labor and food control practices. Knowledge of safe and sanitary food handling principles. Minimum of 3 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Related experience in upscale, high volume food service operations . Strong catering experience required. Strong knowledge of current food and catering trends with a focus on using quality goods, production, sanitation, food cost controls, and presentation. Must have a minimum of 3 years Three-Four Star Hotel experience. Must be a problem solver and service oriented. Must be able to multi task and manage a staff. Must be able to work flexible shifts to include evenings, overnight, weekends, and/or holidays. We will provide the work placement/work permit (Visa) with our Corporate clients. If you are interested by a position in Hospitality area, please, send us a resume thru email.