Executive Chef

• Ensuring promptness, freshness, and quality of dishes. • Coordinating cooks' tasks. • Implementing hygiene policies and examining equipment for cleanliness. • Designing new recipes, planning menus, and selecting plate presentations. • Reviewing staffing levels to meet service, operational, and financial objectives. • Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers. • Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders. • Setting and monitoring performance standards for staff. • Obtaining feedback on food and service quality, and handling customer problems and complaints. Requirements: • Advanced knowledge of food professional principles and practices. • Proficient knowledge of human resources management. • Excellent communication skills. • Ability to meet deadlines.