Executive chefs, head cooks, and chefs de cuisine are responsible primarily for overseeing the operation of a kitchen. They coordinate the work of sous chefs and other cooks, who prepare most of the meals. Executive chefs also have many duties beyond the kitchen.

Job Tasks: • Menu Planning and Development:  Create and update menus with seasonal and innovative dishes.  Develop new recipes and ensure consistency in taste and presentation. • Kitchen Management:  Oversee day-to-day kitchen operations, ensuring efficiency and organization.  Supervise kitchen staff, including sous chefs, line cooks, and other kitchen personnel. • Staff Training and Development:  Train and mentor kitchen staff on cooking techniques, safety standards, and food preparation.  Conduct regular performance reviews and provide feedback. • Quality Control:  Ensure all dishes meet the restaurant's standards for quality, taste, and presentation.  Monitor portion sizes and the presentation of dishes to ensure they adhere to the restaurant's standards. • Health and Safety Compliance:  Ensure the kitchen complies with health and safety regulations.  Implement and maintain hygiene and sanitation standards. • Collaboration and Communication:  Work closely with restaurant management to align on business goals and strategies.  Communicate effectively with front-of-house staff to ensure smooth service. Requirements: • Culinary degree or equivalent and relevant degree. • 5+ years of experience as a Head Chef. • Experience in International cuisine. Skills: • Culinary Expertise: In-depth knowledge of various cooking methods, ingredients, and cuisines. • Leadership Skills: Strong leadership and team management skills to motivate and guide the kitchen staff. • Organizational Skills: Excellent organizational and multitasking abilities to handle the demands of a busy kitchen. • Creativity: Creative flair for developing new dishes and improving existing recipes. • Time Management: Ability to manage time effectively and work under pressure. • Attention to Detail: Keen eye for detail to ensure consistency in quality and presentation. • Strong Work Ethic: Dedication to high standards and a commitment to excellence. • Adaptability: Ability to adapt to changing conditions and handle unexpected challenges. • Communication Skills: Effective communication skills to interact with staff and customers. • Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays. • Food Safety Certification: Certification in food safety and hygiene practices (e.g., ServSafe).

Note: Salary is paid in Fresh USD Interested, kindly send your CV to Rmakkinyc@gmail.com