EXECUTIVE CHEF

Responsibilities: ·        Ensuring promptness,freshness, and quality of dishes. ·        Coordinating cooks'tasks. ·        Implementing hygienepolicies and examining equipment for cleanliness. ·        Deg new recipes,planning menus, and selecting plate presentations. ·        Reviewing staffinglevels to meet service, operational, and financial objectives. ·        Hiring and trainingkitchen staff, such as cooks, food preparation workers, and dishwashers. ·        Performing administrativetasks, taking stock of food and equipment supplies, and doing purchase orders. ·        Setting and monitoringperformance standards for staff. ·        Obtaining feedback onfood and service quality, and handling customer problems and complaints. Requirements: ·        Advanced knowledge offood professional principles and practices. ·        Proficient knowledge ofhuman resources management. ·        Excellent communicationskills. ·        Ability to meetdeadlines.