Title Executive Chef

As an executive chef, you will be the highest-ranking member of the restaurant's kitchen staff, overseeing various responsibilities to ensure the smooth operation of the kitchen. Your duties will include menu planning, where you will be required to create innovative, seasonal, and profitable menus that cater to customer preferences. In addition to menu planning, you will also be responsible for staff management, which involves hiring, training, and supervising kitchen staff to maintain a high standard of service. Ensuring efficient kitchen operations is crucial, including maintaining a well-equipped, organized, and clean kitchen while strictly adhering to food safety laws. Inventory management will also fall under your purview, where you will be in charge of ordering and inspecting ingredients, as well as monitoring inventory levels to prevent shortages. Financial management is another key aspect of the role, as you will assist with budgeting, financial planning, and controlling food and labor costs to optimize profitability. Your role will also involve handling customer complaints effectively and maintaining a high level of customer service. Problem-solving skills are essential, as you will be required to stay calm under pressure and resolve any issues that may arise in a fast-paced kitchen environment. Job Type: Full-time Experience: - Chef: 3 years (Required) - Leadership: 4 years (Required) - Restaurant experience: 1 year (Required) Work Location: In person,