Head Chef / Executive Chef - Low Calories

We are currently looking for Head Chef / executive Chef who can do the following!

Manage kitchen staff and coordinate food orders
Supervising food prep and cooking
Check food plating and temperature

Establish portion sizes

Schedule kitchen staff shifts

Price menu items in collaboration with the Restaurant Manager

Order food supplies and kitchen equipment, as needed
Train kitchen staff on prep work and food plating techniques
Store food products in compliance with safety practices (e.g. in refrigerators)
Keep weekly and monthly cost reports
Maintain sanitation and safety standards in the kitchen area

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

Job Details

Preferred Candidate