Executive Chef

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