EXECUTIVE CHEF

Responsibilities:

. Ensuring promptness, freshness, and quality of dishes.

. Coordinating cooks' tasks.

. Implementing hygiene policies and examining equipment for cleanliness.

. Designing new recipes, planning menus, and selecting plate presentations.

. Reviewing staffing levels to meet service, operational, and financial objectives.

. Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

. Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

. Setting and monitoring performance standards for staff.

. Obtaining feedback on food and service quality, and handling customer problems and complaints.

Requirements:

. Advanced knowledge of food professional principles and practices.

. Proficient knowledge of human resources management.

. Excellent communication skills.

. Ability to meet deadlines.