Executive Chef
Demerara-Mahaica, Guyana View Company Profile
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Job Type: Full-time |
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Contract Type: Contract |
Our client is looking for Executive Chef
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.