Job Description

Executive Chef * Working day: 6 Days * Working Hour: 11 am to 9pm (depends on the need of the concept and restaurant) * Salary: $6000 to $7500 depends on experience * Working Location: Wil Executive Chef Working day: 6 Days Working Hour: 11 am to 9pm (depends on the need of the concept and restaurant) Salary: $6000 to $7500 depends on experience Working Location: Will need to travel to few outlets depending on various needs Career Progression Opportunity Interested applicants can send your resume to . [HIDDEN TEXT] and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered. Job Requirements: Proven working experience as a head chef. Excellent record of kitchen management. Keep up with cooking trends and best practices. Job description: Under the leadership of the group's Executive Chef, responsible for the production of food and controls the production of the kitchen. Menu and SOP Development Formulate kitchen's management system, service standards, operating procedures. Formulate responsibilities for each person, arrange work positions accordingly, and ensure the normal operation of kitchen's work. Develop menus and kitchen recipes for each restaurant. Determine product prices, control costs, and maintain good gross margins. Collect customers' opinions on food quality. Understand the views of Restaurant Managers and Restaurant Supervisors on market conditions. Continuously develop and create new dishes, introduce seasonal dishes, promote special introductions, and organize special food festivals. Familiar with the types of materials/ingredients, origin, characteristics, prices, familiar with seasonal varieties. Master the supply's quality and price of goods. Purchase goods for important banquets, contact the purchasing department in person, and personally approve the orders. Working Condition of the Kitchen Inspect the working conditions of various kitchens, organize the production of food for large banquets and cocktail parties. Rationally deploy employees and technical forces and coordinate all work links. The quality of hygiene and safety is checked. Check the operation of each kitchen equipment, the use of appliances, and develop an annual procurement plan. Check the use and stock of materials/ingredients in each kitchen to prevent the backlog of materials/ingredients from exceeding the shelf life and prevent deterioration and shortage. Develop a material/ingredient procurement plan to control the quality of incoming material/ingredients. Stakeholder's and Team's Management Strengthening working relationships with the Front of House and other related departments and handling important complaints proficiently. Host a daily review meeting of the kitchen to ensure that the daily operation, continuous improvement of product quality, improve business and profit levels. Plan for necessary trainings for chefs to adapts new techniques and knowledge. Develop a training plan for cooking techniques, personally take care of the training and improve the skills of the chef. Maintain the hotel's dining features. Personally, responsible for the recruitment of key business, find ways to introduce and recruit new talents with customer support skills, care about the employees' work-life balance and provide necessary work guidance and help in a timely manner. Effectively mobilize their enthusiasm. Pay close attention to the maintenance of equipment and facilities to ensure that all facilities are in good condition and prevent accidents. Strictly implement fire-fighting operation procedures, regularly organize inspection of fire-fighting equipment, and in fire safety. Proficient in cooking techniques and knowledge and familiar with the food production and processing procedures. According to the process requirements, properly arrange the work of each link. Be good at discovering problems in production, be able to face problems, solve problems, be good at developing new products, organize and carry out various food promotion activities. Familiar with customers' eating preferences and eating styles. Familiar with the storage procedures and techniques. Able to organize and the food production of various banquet dishes and handle large or extra-large banquets of all sizes. Complete other work of the group's executive chef.