One of our prestigious clients is looking to hire a Executive Chef In the Restaurant Industry who will be responsible for but not limited to:
Job Overview:
Our Client is seeking an innovative and highly skilled Executive Chef with a strong background in Japanese cuisine to lead our culinary team. The ideal candidate will bring creativity exceptional culinary skills and a passion for delivering an unparalleled dining experience. This role demands a leader who can manage kitchen operations efficiently maintain high culinary standards and inspire the kitchen staff.
Key Responsibilities:
- Oversee the preparation and presentation of all menu items ensuring consistency and quality.
- Develop and design innovative menus that reflect the restaurants concept and meet customer preferences.
- Ensure all dishes are prepared with precision and attention to detail maintaining the highest culinary standards.
- Manage daytoday kitchen operations including scheduling inventory control and procurement of supplies.
- Implement and maintain food safety and hygiene standards in compliance with health regulations.
- Oversee kitchen staff providing training mentorship and performance evaluations.
- Create and test new recipes incorporating seasonal ingredients and contemporary culinary trends.
- Collaborate with the restaurant management to plan and execute special menus and events.
- Adjust menus based on customer feedback and seasonal changes.
- Monitor food costs and implement strategies to maximize profitability while maintaining quality.
- Manage inventory levels minimizing waste and ensuring costeffective procurement practices.
- Develop and maintain relationships with suppliers to ensure the best quality and pricing.
- Work closely with the frontofhouse management to ensure seamless service and guest satisfaction.
- Foster a collaborative and positive work environment encouraging teamwork and communication.
- Lead by example demonstrating a strong work ethic and commitment to excellence.
- Interact with guests to gather feedback and enhance the dining experience.
- Address any culinaryrelated issues or concerns promptly and professionally.
Qualifications:
- Culinary degree or equivalent certification from a recognized institution.
- Minimum of 710 years of experience in the culinary field with at least 35 years in a leadership role
- Proven experience as an Executive Chef or in a similar leadership role within a highend restaurant.
- Expertise in Japanese cuisine is strongly preferred.
- Strong leadership and team management skills.
- Exceptional culinary skills and creativity.
- Ability to work under pressure and meet tight deadlines.
- Excellent organizational and time management abilities.
- Strong understanding of food safety and sanitation practices..
Remote Work :
No