Executive Chef

Qualification:- BHM

Experience Required:- 10-15 years in the same field in a reputed hotel as a Executive chef

Executive Chefs complete a variety of creative, organizational and leadership tasks
to ensure a kitchen runs optimally and patrons’ meals are satisfactory.
 Hiring, training and supervising kitchen staff
 Develop unique and cuisine-appropriate menus
 Create Recipes and Plating Designs for meals
 Calculate cost of meals
 Collaborate with the Restaurant Manager to set item prices.
 Stay current on developing trends in the restaurant industry.
 Maintaining the kitchen and surrounding areas in conditions that meet the
company standards.
 Learn and be aware and updated of health codes and municipality regulations.
 Monitor inventory and purchasing supplies and food from approved vendors.
 Assisting and directing kitchen staff in meal preparation, creation, plating, and
delivery.
 Identifying and introducing new culinary techniques
 Preparing meals and completing prep support as needed
Expert knowledge of the restaurant or organization’s cuisine
 Advanced culinary skills including food preparation, flavor pairings and other
cooking best practices.
 Ability to develop unique recipes.
 Current knowledge of trends in the restaurant industry
 In-depth knowledge of federal, state and local food handling regulations
 Comfortable training, directing and supervising kitchen staff.
 Exceptional leadership skills, including motivation and goal setting.

 Excellent communication and interpersonal skills
 Time management and organization
 Computer Proficient with excellent working knowledge of working on
Restaurant software packages.
Educational Requirements:

 Should be a graduate of Culinary Sciences
 Well trained in Restaurant Hygiene

Additional Plus:
Chefs with a interest in utilizing robotics in the kitchen.

Salary is Negotiable