Job Description

Responsibilities: - Oversee the entire kitchen operation, from menu creation to food preparation and presentation. - Develop innovative menus that reflect the restaurant's culinary philosophy and appeal to our guests. - Ensure the highest standards of food quality and presentation are maintained at all times. - Manage kitchen staff, including hiring, training, and overseeing their daily activities and performance. - Collaborate with management to align culinary strategies with the restaurant's financial and operational goals. - Control food and labor costs, and manage kitchen budgets to optimize financial performance. - Foster a culture of excellence, innovation, and respect within the kitchen team. - Maintain compliance with all safety and hygiene regulations. - Engage with guests to gather feedback, foster loyalty, and enhance the dining experience. - Stay current with industry trends and culinary techniques to continually improve food quality and kitchen operations. Qualifications: - Extensive experience as an Executive Chef in a high-end or fine dining restaurant. - Culinary arts degree from a respected institution or equivalent experience. - Demonstrated ability to lead and inspire a team of culinary professionals. - Strong creative skills with a proven track record of menu development and concept innovation. - Excellent organizational and management skills, with a knack for budgeting and resource allocation. - Deep knowledge of the finest ingredients, suppliers, and seasonal variations. - Robust understanding of health and safety regulations. Please send your CV