Job Requirements
1 - 3 years of experience
Minimum Associate Degree
This job post is managed by
Savaya Group
Last active 2 months ago
Skills
Job description for Executive Chef at Savaya Group
Executive Chef typically includes a range of responsibilities related to overseeing the culinary operations of a restaurant, hotel, catering company, or other food service establishment. Here's a detailed breakdown:
Culinary Leadership
- Provide overall leadership and direction to the kitchen team.
- Develop and maintain standard recipes, techniques, and quality standards.
- Lead menu development, incorporating seasonal ingredients and culinary trends.
- Ensure consistency in food preparation and presentation.
Kitchen Management:
- Supervise kitchen staff, including hiring, training, scheduling, and performance management.
- Manage inventory, ordering, and cost control to meet budgetary goals.
- Maintain kitchen sanitation and food safety standards in compliance with regulations.
- Oversee equipment maintenance and repairs.
Menu Planning and Development:
- Collaborate with management to develop menus that align with the concept and target audience.
- Create innovative dishes while balancing taste, presentation, and cost.
- Adapt menus to accommodate dietary restrictions and preferences.
- Monitor customer feedback and adjust menus accordingly.
Quality Assurance:
- Conduct regular inspections to ensure food quality, freshness, and proper portioning.
- Implement quality assurance procedures to minimize waste and maximize efficiency.
- Monitor plate presentation and garnishing techniques to enhance visual appeal.
- Address customer complaints or concerns related to food quality promptly and professionally.
Culinary Trends and Innovation:
- Stay informed about culinary trends, techniques, and ingredients.
- Experiment with new recipes, ingredients, and cooking methods to keep the menu fresh and exciting. Attend industry events, workshops, and seminars to continue professional development.
Collaboration and Communication:
- Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
- Communicate effectively with suppliers, vendors, and other departments.
- Foster a positive work environment through open communication and teamwork.
- Provide mentorship and guidance to junior kitchen staff.
Financial Management:
- Develop and manage kitchen budgets, including food and labor costs.
- Monitor and analyze financial reports to identify areas for improvement.
- Implement cost-saving measures without compromising quality or guest satisfaction.
- Negotiate contracts with suppliers and vendors to secure competitive pricing.
Compliance and Safety:
- Ensure compliance with health and safety regulations, including food handling and sanitation.
- Maintain proper documentation and records related to food safety inspections and certifications.
- Train staff on proper safety procedures and emergency protocols.
- Address any issues or violations promptly and take corrective action as needed.
Customer Service:
- Maintain a high level of customer service by responding to guest feedback and addressing concerns.
- Interact with guests to promote a positive dining experience and solicit feedback.
- Train kitchen staff on customer service standards and expectations.
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