Executive Chef

Developing unique and cuisine-appropriate menus
Staying current on developing trends in the restaurant industry
Identifying and introducing new culinary techniques
Preparing meals and food to meet the specifications of guests in a timely manner
Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
Monitoring inventory and purchasing supplies and food from approved vendors
Hiring, training and supervising kitchen staff
Managing the kitchen inventory and ensuring supplies are fresh and of high quality
Ensuring proper food temperatures when cooking and proper storage afterward
Keeping the workstation and kitchen equipment clean, organized and sanitized
Taking charge of kitchen opening, closing and other side duties as directed by the Operation Manager
Requirements:
Minimum 7-10 years of Main Kitchen experience in Restaurant / Hotel
Professional Certification, Diploma or Degree in culinary arts.
Able to work under minimum supervision.
What We Offer:
Great remuneration package
Employee Referral Scheme
Staff Purchase Discounts
Hostel & Uniforms are provided
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What's your expected monthly basic salary?
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How many years' experience do you have as an Executive Chef?
How many years' experience do you have as a sous chef?
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