Executive Chef at Broadway Cafeteria

Job Description

• An Executive Chef, or Head Chef is responsible for overseeing kitchen staff and ensuring the quality of food items.
• Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu.
• Executive Chefs complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and customer’s meals are satisfactory.

Responsibilities

• Developing unique and cuisine-appropriate recipe and menus;
• Collaborating with the Restaurant Manager to set item prices, considering the food and labor cost;
• Staying current on developing trends in the restaurant industry
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations;
• Develop HACCP AND Risk assessment for the organization in line with government requirements;
• Monitoring inventory and purchasing supplies from approved suppliers with the procurement department;
• Hiring in line with the HR Department, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Identifying and introducing new culinary techniques;
• Preparing meals and completing preparation support as needed;
• Implementing hygiene policies and examining equipment for cleanliness.
• Performing administrative tasks, taking stock of food and equipment supplies, and preparing store requisition orders by forecasting the need of the kitchen ;
• Ensure proper grooming and hygiene standards for all kitchen staff.
• Rectify any arising problem or complaints from customers;
• Ensure the staff maintain the set standard in food presentation and monitor the quality of food served;
• Ensure prompt repair of kitchen equipment and recommend for changes if necessary;
• Follows and enforces all applicable safety procedures specified for kitchen and food servers in line with the standard Health and Safety procedure;
• Keep record of wastages for proper accountability;
• Management skills for budgetary and cost control purposes;
• Ensures disciplinary procedures and documentation are completed according to the company's operational Standard and Management Policy;
• Any other task assigned.

Requirements

• Proven working experience as a Head Chef
• Expert knowledge of the restaurant or organization’s cuisine
• Advanced culinary skills including food preparation, flavor pairings and other cooking best practices
• Ability to develop unique recipes
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Current knowledge of trends in the restaurant industry
• Sound knowledge of food health and safety regulations.
• Comfortable training, directing and supervising kitchen staff
• Exceptional leadership skills, including motivation and goal-setting
• Excellent communication , leadership and interpersonal skills
• Time management and organization
• The ability to stand for extended periods.