EXECUTIVE CHEF

Executive Chef require a highly skilled culinary professional with extensive experience in large-scale food production, strong leadership abilities, a focus on food safety and quality standards, and the capability to manage a large kitchen team, while creating and executing menus for institutional catering events, often with dietary restrictions and large volume needs; key responsibilities include menu planning, staff supervision, food cost control, quality assurance, and adherence to all food safety regulations.

Responsibilities:

• Menu Development: Design and implement innovative menus catered towards institutional needs, considering dietary restrictions, allergen, budget constraints, and client preferences.
• Kitchen Management: Oversee all aspects of the kitchen operations, including staff scheduling, food ordering, inventory control, and equipment maintenance.
• Staff Leadership: Hire, train, and motivate a large kitchen team, ensuring proper delegation of tasks and maintaining high standards of food preparation.
• Quality Control: Regularly monitor food quality, ensuring compliance with food safety regulations and standards, and address any issues promptly.
• Cost Management: Develop and manage budgets, optimizing food costs while maintaining high quality.
• Event Execution: Collaborate with catering managers to plan and execute large-scale catering events, including special dietary needs and large volume orders.
• Client Communication: Maintain open communication with clients, understanding their needs and addressing any concerns regarding menu options and service.

Requirements:

• Proven culinary skills with a deep understanding of cooking techniques, ingredients, and flavor profiles, including experience with large-scale food production.
• Excellent leadership skills to manage a large kitchen team effectively, including the ability to motivate and delegate tasks.
• Thorough understanding of food safety regulations and practices, with the ability to maintain a safe kitchen environment.
• Strong organizational skills to manage multiple tasks simultaneously, including planning menus, scheduling staff, and overseeing inventory.
• Excellent communication skills to interact effectively with clients, kitchen staff, and other departments.
• At least 3–5 years of experience managing large-scale catering events
• Knowledge of food safety standards and regulatory compliance