Executive Chef

Proven experience as an Executive Chef or similar role in a high-end restaurant or hospitality establishment.
Culinary degree or relevant certification is preferred.
Strong culinary and creative skills.
Excellent leadership and management abilities.
Exceptional communication and interpersonal skills.
Knowledge of food safety and sanitation regulations.
Proficiency in menu development, cost control, and budget management.
Ability to work in a fast-paced and high-pressure environment.

Menu Development:

Create and innovate menus that align with the restaurant's concept, clientele, and budget.
Incorporate seasonal ingredients and trends into menu offerings.
Ensure that menu items are visually appealing, delicious, and consistently prepared to meet quality standards.
Kitchen Management:

Manage and lead kitchen staff, including sous chefs, line cooks, and kitchen assistants.
Train, mentor, and motivate culinary team members to maintain high standards of food preparation, presentation, and cleanliness.
Develop and enforce kitchen policies and procedures, including safety and sanitation protocols.
Food Quality:

Oversee the preparation of dishes to ensure they meet quality and taste standards.
Conduct regular taste tests and evaluations of menu items.
Maintain consistency in flavor, presentation, and portion control.
Ordering and Inventory:

Manage inventory levels and food costs by efficient ordering and stock control.
Develop relationships with suppliers and negotiate pricing and terms.
Monitor and minimize food waste through proper inventory management.
Kitchen Operations:

Organize and schedule kitchen staff to meet the demands of the restaurant's service hours.
Coordinate food preparation and cooking processes to ensure timely and efficient service.
Ensure the kitchen is clean, well-organized, and compliant with health and safety regulations.
Budget Management:

Develop and manage the kitchen budget, including labor and food costs.
Identify opportunities for cost savings while maintaining quality.
Monitor financial performance and report to senior management.
Creativity and Innovation:

Stay updated on culinary trends and techniques.
Experiment with new dishes and presentation styles to keep the menu fresh and appealing.
Collaborate with the management team on special events and promotions.
Customer Satisfaction:

Monitor guest feedback and address any concerns related to food quality and service.
Interact with customers to gather feedback and make adjustments to the menu as needed.
Ensure a high level of customer satisfaction through consistently excellent dining experiences.

Thipmon (ทิพย์มล)
183 Rajdamri Rd, Pathumwan, Lumphini Bangkok. 10330  
เว็บไซต์ : valahuahin.com, regent-chaam.com
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