Executive Chef

Job Summary:

Responsible for overseeing the overall operations of the Continental Kitchen, ensuring high standards of food quality, taste, presentation, hygiene, and consistency. The role involves menu planning, food cost control, team management, staff training, and maintaining smooth kitchen operations in line with the restaurant’s standards.

Key Responsibilities:

• Oversee daily operations of the Continental Kitchen and ensure smooth service.
• Develop innovative Continental menus, seasonal specials, and new dishes.
• Maintain consistency in taste, portion size, food quality, and presentation.
• Monitor food costs, portion control, wastage, and inventory.
• Ensure proper food storage, hygiene, sanitation, and food safety standards.
• Manage kitchen staff, assign duties, and supervise daily food preparation.
• Train and guide kitchen team members to maintain professional standards.
• Coordinate with the restaurant management and service team for efficient operations.
• Ensure proper stock rotation, timely requisition, and effective use of ingredients.
• Maintain standard recipes, kitchen checklists, and production schedules.
• Handle guest feedback and resolve food-quality issues promptly.
• Ensure compliance with company policies and kitchen operating procedures.

Required Skills:

• Strong knowledge of Continental cuisine and modern cooking techniques.
• Leadership, team management, and communication skills.
• Knowledge of food costing, menu engineering, and inventory management.
• Ability to work under pressure and maintain quality during peak service.
• Strong understanding of food safety, hygiene, and kitchen discipline.

Experience: Previous experience in a senior Continental Kitchen position, preferably in a restaurants, fine-dining restaurant, or premium hospitality establishment.