Executive Chef

As the Executive Chef of our fine dining restaurant, you will oversee all aspects of the kitchen's day-to-day operations, ensuring an exceptional dining experience. Below are the key responsibilities categorized for clarity and focus:

1. Culinary Leadership
Menu Innovation & Development:
Design and execute creative, seasonal, and innovative menus that align with the luxury standards of Nest Restaurant & Lounge.
Incorporate seasonal ingredients and current culinary trends to continuously elevate the dining experience.

Culinary Excellence:
Ensure all dishes meet the highest standards of quality, taste, and presentation.
Maintain consistency in flavor profiles and presentation across all service periods.

Kitchen Oversight:
Supervise food preparation, cooking, and plating to ensure efficiency and consistency.
Conduct regular quality checks to guarantee that every dish upholds the restaurant’s high standards.

Inventory & Cost Control:
Manage kitchen inventory, monitor stock levels, and control costs to maximize profitability without compromising quality.
Implement cost-effective sourcing strategies for premium ingredients.

Team Development:
Lead, train, and mentor kitchen staff to build a skilled and cohesive team.
Foster a positive and productive work environment, encouraging growth and collaboration among the team.

Health & Safety Compliance:
Ensure the kitchen adheres to all health, safety, and hygiene regulations.
Maintain a clean and compliant workspace to safeguard staff and guests.

2. Operational Management
Day-to-Day Oversight:
Oversee all kitchen operations, from food preparation to quality control and hygiene management.
Monitor workflow and implement systems to improve efficiency and reduce waste.

Collaboration with Management:
Partner with senior leadership to align culinary goals with the restaurant’s broader vision.
Contribute to long-term strategic planning, ensuring sustainable growth and excellence.

Requirements:
A minimum of 6 years of proven experience as an Executive Chef, preferably in a fine dining or luxury restaurant setting.
Advanced culinary skills with a strong foundation in creating and presenting innovative, high-quality dishes.
Extensive knowledge of fine dining standards, techniques, and current culinary trends.
Expertise in managing kitchen operations, including food preparation, inventory control, and cost management.
Demonstrated ability to maintain consistency and excellence in food quality, taste, and presentation.
Comprehensive understanding of food safety and hygiene standards, with experience implementing and maintaining compliance with health regulations.