Job Description

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers.

Job Requirements

• 10 years of progressively responsible culinary experience, with at least 2 years in a leadership role as a Head Chef or Executive Chef.
• Proven experience as a Chef, with a strong understanding of culinary techniques and cuisines.
• Familiarity with kitchen equipment operation, maintenance, and safety protocols.
• Culinary degree or relevant certification is a plus, but equivalent work experience will be considered.

Source: Froxjob

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