26 Jan
2023
Full-Time Executive Chef – Casual Dining – Cuartero
Job Description
The Executive Chef will be in charge of the food budget and kitchen buying. The Executive Chef is also in charge of the kitchen, food preparation rooms, food storage facilities, and the service line’s cleanliness and safety. They are in charge of recruiting, training, and supervising kitchen workers. The Executive Chef must show adherence to established rules and procedures in their work by demonstrating the prescribed attributes connected with attendance and timeliness.
Job Title : Executive Chef – Casual Dining
Location : Cuartero, Capiz Province, Philippines
Salary : $ 27.26 per hour.
Company : Sushi Nozawa
Job Type : Full-Time
Qualifications:
- Giving employees greater responsibility will improve customer service quality. Make it very clear to your employees what they may and cannot do. Ensure that your employees are regularly trained on how to suit the demands of your visitors.
- It’s up to the department head to make sure that every employee in the department has the proper training to do their job; to plan, assign, and direct the work; to evaluate, reward, and discipline employees; to address complaints and resolve problems; to oversee the department’s compliance with federal, state, or local employment and civil rights laws.
- Control and compliance for food costs, Menu creation and inventory management Have high standards for customer service and food quality.
- It is necessary to keep an eye on profit and loss. All operating expenses of the kitchen and restaurant are covered. Set a budget and manage it using forecasts. Control and preparation for food production
- All kitchen and culinary operations must adhere to occupational and environmental safety guidelines. To ensure the safety of employees, adhere to all applicable policies as well as applicable laws and regulations.
- In charge of maintaining an information system that tracks and records food and supply costs, monitors expenditures vs budget objectives, forecasts upcoming purchases and storage requirements, as well as aids in budget preparation.
- Products for guest meals are improved and developed by this department. Respond to current and anticipated market and visitor needs. Modify the menu item. Market research may be used to develop new products and menus.
- Offer daily menu food items. Keep Aramark’s food quality high. Reduce waste by employing consistent menus, recipes, supplies, and labor. Authorized vendors and end-to-end supply chain protocols. Applying food framework. Check food purchases and orders. Clean gear.
- The Execution Framework connects the kitchen to the rest of the world. Prepare, produce, display and serve food in a professional manner. Meal preparation is overseen by a chef. Chefs and cooks are under his command. Establishes the parameters for what has to be done and how. Motivate your workers. routine gatherings of the whole group each day Keep training diaries, checklists, and performance data in your possession. Multitasking and simplicity of use are crucial.
- The necessity of safety procedures should be communicated to employees, procedure codes should be detailed, it should be ensured that workers understand the safety codes, and safety-related processes and procedures should be monitored.
Skills:
- High school diploma or GED, six years of work experience in food and drink, cooking, or a related field, a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field from an accredited college or university; 4 years of work experience in food and drink, cooking, or a related field
- Must be able to communicate in the principal language(s) utilized in the workplace by speaking, reading, writing, and understanding it. Ability to work with Chef to develop marketing strategies and promotional menu items to boost sales. Always maintain a cheerful attitude and act as a leader in the hotel’s Leadership Group.
- Managing team members proactively, a nutrition background, Pass drug and background tests
- Having the ability to work well with others and solve problems is important. Culinary and service line management and training experience in restaurants. A great work ethic: being on time, dependable, helpful, and focused on the team.
- Two Years of Experience Working as an Executive Chef, Strong foundation in the culinary arts, with a proven capacity to keep up with new developments in the field of cuisine. Excellent leadership and communication abilities, as well as the capacity to uphold the company’s highest standards and carry out the rules and procedures of the organization.