Responsibilities

• Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.
• Develop and design innovative menus that reflect current culinary trends and customer preferences.
• Manage kitchen staff, providing training, guidance, and support to ensure a cohesive team environment.
• Ensure compliance with health and safety regulations, maintaining cleanliness and organization in the kitchen.
• Collaborate with the dietary department to accommodate special dietary needs and preferences.
• Monitor inventory levels, placing orders for supplies as needed to ensure smooth operations.
• Implement cost control measures to optimize profitability while maintaining quality standards.
• Engage with guests to gather feedback and enhance their dining experience.

Experience

• Proven experience as an Executive Chef within the restaurant industry.
• Strong knowledge of food production techniques and kitchen management practices.
• Experience in menu planning and development, catering services, and bartending is preferred.
• Excellent team management skills with the ability to inspire and motivate staff.
• Familiarity with dietary restrictions and the ability to create inclusive menu options is a plus.
• Strong communication skills, both verbal and written, with the ability to interact effectively with guests and staff alike