Executive Chef

Executive chefs oversee all kitchen staff, food preparation and cooking activities in a facility or for several restaurants in an establishment or chain. Most of their time is spent outside of the kitchen researching and responding to trends in the food industry, planning and writing menus, budgeting and financial planning, and participating in business development. The executive chef also recruits and hires staff, supervises their activities and instructs cooks in preparation, cooking, garnishing and presentation of food

DUTIES AND RESPONSIBILITIES
•Plan and develop menus using descriptive text to encourage sales
•Industry trend analysis
•Ensure food meets quality standards
•Use financial management skills for budgetary and cost control purposes
•Use human resource management skills for recruitment, training and scheduling
•May be responsible for capital expenditures
•May prepare and cook meals and specialty foods

QUAIFICATION AND EXPERIENCE
Culinary Arts Diploma is required
A secondary school diploma is preferred
Knowledge of FOODSAFE and first aid is generally required
Must have proven experience as a Chef, Cook, Catering Manager or equivalent
Human resource management skills are required; recruitment, selection, training, performance management etc.
Financial management skills such as basic accounting and budget calculations
Good communication skills
Leadership skills
Time management skills
Analytical skills

Note: you will be required to attach the following:

Resume / CV
Passport Copy
Educational Certifications
Intro video of yourself
Full Length Photograph