executive chef

Key Responsibilities:

1. Menu Development

• Design and update seasonal menus with creativity and alignment to Taiwanese and Western Food
• Ensure menu items are cost-effective, innovative, and appealing to the target market.
• Collaborate with management on pricing, food trends, and customer feedback.

2. Kitchen Operations

• Oversee daily kitchen operations and ensure smooth, efficient service.
• Monitor food preparation methods, portion sizes, and presentation standards.
• Ensure compliance with health, safety, hygiene, and sanitation regulations.

3. Team Leadership & Staff Management

• Lead, mentor, and motivate kitchen staff to achieve high performance.
• Schedule, train, and supervise chefs, cooks, and other kitchen staff.
• Conduct performance evaluations and support staff development.

4. Inventory & Cost Control

• Manage kitchen inventory, ordering, and stock rotation.
• Control food cost, waste, and portion control to maximize profitability.
• Work with suppliers to source high-quality, cost-effective ingredients.

5. Quality Assurance

• Maintain consistent food quality, taste, and presentation.
• Conduct regular kitchen inspections and enforce cleanliness standards.
• Address and resolve customer feedback related to food quality or service.

6. Collaboration & Communication

• Liaise with front-of-house staff to ensure timely and accurate order delivery.
• Work closely with restaurant management to align kitchen performance with business goals.
• Attend regular staff meetings and contribute to strategic planning.

7. Administrative Duties

• Create and maintain kitchen SOPs and recipe documentation.
• Manage kitchen budgets, payroll input, and compliance documentation.
• Ensure adherence to all licensing, food safety, and employment laws.

Relevant Experience 10 years and above