Executive Chef

Guyana Careers,
Demerara-Mahaica, Guyana View Company Profile
Job Type: Full-time
Contract Type: Contract

Our client is looking for Executive Chef

Key Responsibilities:


Kitchen Management: Oversee all kitchen operations, including food preparation, cooking, and plating, while ensuring adherence to health and safety regulations.

Menu Development: Create and update seasonal menus that reflect current trends, dietary preferences, and customer feedback; ensure all dishes meet quality and taste standards.

Staff Leadership: Recruit, train, and manage kitchen staff; foster a positive team environment that encourages collaboration and creativity.

Cost Control: Monitor food costs, labor costs, and waste management; implement strategies to improve profitability without compromising quality.

Quality Assurance: Conduct regular quality checks of food items and presentation; ensure consistency in flavor and portion sizes.

Inventory Management: Oversee inventory control, including ordering and receiving supplies; maintain relationships with vendors and suppliers.

Health and Safety Compliance: Ensure all kitchen staff adhere to food safety and sanitation standards; maintain a clean and organized kitchen environment.

Customer Interaction: Engage with guests when necessary to receive feedback, address concerns, and enhance the dining experience.

Event Planning: Collaborate with event coordinators to create special menus for events, banquets, and catering services.


Qualifications:


Education: Culinary degree or equivalent experience; certification from a recognized culinary institution is preferred.

Experience: Minimum 8 years of experience in a kitchen leadership role, preferably as an Executive Chef or Sous Chef.


Skills:


Strong leadership and team management abilities.

Excellent culinary skills with a focus on creativity and presentation.

Knowledge of food safety and sanitation regulations.

Strong organizational and multitasking skills.

Posted 1 month ago.