Executive Chef, Sous-Chef & Pastry Chef

Executive Chef, Sous-Chef & Pastry Chef

Job Description

We are looking for a creative and proficient person in all aspects of food preparation. Experience in international / multi-cultural cuisine preferred. Experience in Asian food is highly advantageous.

General Description

· Planning and directing food preparation and culinary activities

· Modifying menus or create new ones that meet quality standards

· Estimating food requirements and food/labor costs

Executive Chef Qualifications / Skills:

· Plan and direct food preparation and culinary activities

· Modify menus or create new ones that meet quality standards

· Estimate food requirements and food/labor costs

· Supervise kitchen staff’s activities

· Arrange for equipment purchases and repairs

· Recruit and manage kitchen staff

· Rectify arising problems or complaints

· Give prepared plates the “final touch”

· Perform administrative duties

· Comply with nutrition and sanitation regulations and safety standards

· Keep time and payroll records

· Maintain a positive and professional approach with coworkers and customers

Education, Experience, and Licensing Requirements:

· Proven working experience as a Head Chef

· Excellent record of kitchen management

· Ability to spot and resolve problems efficiently

· Capable of delegating multiple tasks

· Communication and leadership skills

· Keep up with cooking trends and best practices

· Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

· BS degree in Culinary science or related certificate ideal

Job Type: Full-time

Pay: $15.00 - $25.00 per hour

Schedule:

• Day shift
• Monday to Friday
• Weekends