Kitchen Chef

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An Executive Chef oversees the daily operations of restaurant and hotel kitchens. This may include hiring, training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product. Top candidates are creative, service-oriented and level-headed.

Job Duties

• Ensuring promptness, freshness and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus and selecting plate presentation.

• Reviewing staffing levels to meet service, operational and financial objectives.

• Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.

• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

• Setting and monitoring performance standards for staff.

• Obtaining feedback on food and service quality, and handling customer problems and complaints.