Developing unique and cuisine-appropriate menus.
Collaborating with the Restaurant Manager to set item prices.
Staying current on developing trends in the restaurant industry.
Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
Monitoring inventory and purchasing supplies and food from approved vendors.
Hiring, training and supervising kitchen staff.
Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
Identifying and introducing new culinary techniques.
Preparing meals and completing prep support as needed.
Executive Chef, is responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu.
Requirements: Proven working experience as a Head Chef. Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks. Communication and leadership skills. Keep up with cooking trends and best practices.