Executive Head Chef

ResponsibilitiesFood Quality and Presentation: Ensuring high standards of food quality and presentation.Kitchen Efficiency and Productivity: Streamlining kitchen operations for maximum efficiency and productivity.Menu Development and Innovation: Regularly developing and innovating the menu to enhance guest experience.Minimum RequirementsCulinary arts degree, or equivalent professional qualification.Proven experience as an executive chef in a high-end or large-scale restaurant.Experience in a similar culinary style or cuisine as our restaurant.Strong leadership and team management skills.Expertise in menu development and culinary innovation.Knowledge of budget management and cost control.Proficiency in food safety and hygiene standards.Excellent communication and interpersonal skills.Ability to work flexibly and effectively manage time in a fast-paced environment.
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