Executive Chef
Job Description
Culinary Excellence
Develop and execute authentic Italian menus, including antipasti, prime, secondi, contorni, and Dolci.
Design and implement innovative menu options that reflect current culinary trends and customer preferences.
Oversee kitchen operations, ensuring efficiency, productivity, and adherence to health and safety regulations.
Manage food cost, inventory, and procurement processes to optimize budget and minimize waste.
Train, mentor, and evaluate kitchen staff to uphold high standards of culinary excellence and teamwork.
Collaborate with front-of-house staff to ensure seamless service and guest satisfaction during peak hours.
Develop seasonal menus and special event offerings that align with brand identity and enhance guest experience.
Conduct regular kitchen inspections to maintain cleanliness, equipment functionality, and overall food quality.
Foster relationships with local suppliers to source fresh, sustainable ingredients and support community initiatives.
Create and maintain standard operating procedures for all kitchen processes to ensure consistency and quality.
Stay updated on industry trends, techniques, and advancements to continually elevate the culinary program.
Ensure consistency in taste, presentation, and portion sizes across all dishes.
Innovate seasonal specials while respecting traditional Italian culinary roots.
Maintain high standards for ingredient sourcing emphasizing freshness and authenticity (e.g., handmade pasta, imported cheeses, cured meats, olive oils, etc.).
Kitchen Operations & Management
Oversee daily kitchen operations, ensuring efficiency and smooth workflow.
Manage inventory, stock rotation, and ordering of ingredients with a focus on minimizing waste.
Implement and monitor food safety, HACCP standards, and hygiene protocols.
Ensure all kitchen equipment is properly maintained and functioning.
Leadership & Team Development
Lead, mentor, and train the culinary team in Italian cooking techniques and standards.
Create a collaborative and respectful kitchen environment.
Schedule and manage kitchen staff, ensuring proper coverage for peak service times.
Conduct performance evaluations and support career growth of junior chefs.
Financial & Business Contribution
Control food costs through effective menu engineering, portion management, and vendor negotiations.
Collaborate with restaurant management to align culinary offerings with business goals.
Analyze sales and customer feedback to adjust menus and improve performance.
Guest Experience
Maintain high culinary standards to ensure guest satisfaction and repeat business.
Occasionally interact with guests, explaining dishes or receiving direct feedback.
Represent the restaurant’s culinary identity, ensuring a strong brand presence.
Desired Candidate Profile
Any European National, Italian
Bachelor of Hotel Management(Hotel Management), MBA/PG Diploma in Business Mgmt
Any
Culinary degree from a reputable institution, complemented by specialized training in advanced cooking techniques.
Minimum of 7-10 years of progressive kitchen experience, including 3+ years in a leadership role within fine dining establishments.
Strong portfolio showcasing a diverse range of cuisines and successful menu development projects.
Certifications in food safety and sanitation, such as ServSafe or OSHA, to ensure compliance with health regulations.
Experience in budget management and cost control, demonstrating a keen understanding of financial operations.
Ability to communicate effectively in English, with proficiency in additional languages considered an asset.
Proficient in using kitchen technology and software for inventory management, menu planning, and scheduling.
Exceptional leadership qualities, fostering a positive culture and motivating kitchen staff to achieve excellence.
Creative problem-solving skills, with the ability to adapt recipes and menus based on dietary restrictions and seasonal changes.
Physical stamina and dexterity to thrive in a fast-paced kitchen environment, handling multiple tasks simultaneously.
