Job details
One of our prestigious clients is looking tohire a Executive Chef In the Restaurant Industry who will beresponsible for but not limitedto:JobOverview:Our Client is seeking aninnovative and highly skilled Executive Chef with a strongbackground in Japanese cuisine to lead our culinary team. The idealcandidate will bring creativity exceptional culinary skills and apassion for delivering an unparalleled dining experience. This roledemands a leader who can manage kitchen operations efficientlymaintain high culinary standards and inspire the kitchenstaff.KeyResponsibilities:Overseethe preparation and presentation of all menu items ensuringconsistency and quality.Develop and designinnovative menus that reflect the restaurants concept and meetcustomer preferences.Ensure all dishes areprepared with precision and attention to detail maintaining thehighest culinary standards.Manage daytodaykitchen operations including scheduling inventory control andprocurement of supplies.Implement and maintainfood safety and hygiene standards in compliance with healthregulations.Oversee kitchen staff providingtraining mentorship and performanceevaluations.Create and test new recipesincorporating seasonal ingredients and contemporary culinarytrends.Collaborate with the restaurantmanagement to plan and execute special menus andevents.Adjust menus based on customer feedbackand seasonal changes.Monitor food costs andimplement strategies to maximize profitability while maintainingquality.Manage inventory levels minimizingwaste and ensuring costeffective procurementpractices.Develop and maintain relationshipswith suppliers to ensure the best quality andpricing.Work closely with the frontofhousemanagement to ensure seamless service and guestsatisfaction.Foster a collaborative andpositive work environment encouraging teamwork andcommunication.Lead by example demonstrating astrong work ethic and commitment toexcellence.Interact with guests to gatherfeedback and enhance the diningexperience.Address any culinaryrelated issuesor concerns promptly andprofessionally.Qualifications:Culinarydegree or equivalent certification from a recognizedinstitution.Minimum of 710 yearsof experience in the culinary field with at least 35 years in aleadership roleProven experience as anExecutive Chef or in a similar leadership role within a highendrestaurant.Expertise in Japanese cuisine isstrongly preferred.Strong leadership and teammanagement skills.Exceptional culinary skillsand creativity.Ability to work under pressureand meet tight deadlines.Excellentorganizational and time managementabilities.Strong understanding of food safetyand sanitationpractices..Remote Work : No INT
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