Executive Chef

Asia Grand Pte. Ltd.; Região Norte; Presencial; BRL 110 000 - 140 000; Tempo integral

Resumo da oferta

Asia Grand Pte. Ltd. in Brazil's Norte region is seeking an experienced Executive Chef to lead our restaurant's culinary operation and uphold exceptional standards of quality and consistency.

The successful candidate will design and execute the culinary concept, manage kitchen operations and costs, develop menus, supervise and train the kitchen team, ensure food safety and hygiene, and collaborate closely with the General Manager and service team to deliver outstanding guest experiences.

Qualificações

• Relevant culinary qualification or equivalent professional culinary experience.
• Senior kitchen leadership experience (Executive Chef/Head Chef or equivalent).
• Strong knowledge of kitchen operations, food preparation, food costing, inventory management and portion control.
• Solid food hygiene, food safety and workplace safety practices.

Responsabilidades

• Lead and oversee the overall day-to-day operations of the kitchen.
• Develop, review and maintain menus in line with the restaurant's culinary concept.
• Ensure consistent food quality, presentation, portioning and preparation standards.
• Establish and maintain standard recipes, preparation methods and kitchen operating procedures.
• Monitor food costs, wastage, portion control and kitchen operating expenses.
• Recruit, train, supervise and develop kitchen team members.
• Coordinate with the General Manager and service team for smooth guest experiences.
• Support menu engineering, seasonal promotions and new product development.

Conhecimentos

Kitchen leadership

Menu development

Food cost control

Food safety

Team training

Communication

Formação académica

Culinary qualification or equivalent

Descrição da oferta de emprego

We are seeking an experienced Executive Chef to lead the culinary operations of our restaurant.

The successful candidate will be responsible for maintaining high standards of food quality and consistency, developing and executing the restaurant's culinary concept, managing kitchen operations and costs, and building a capable and professional kitchen team.

Key Responsibilities

• Lead and oversee the overall day-to-day operations of the kitchen.
• Develop, review and maintain menus in line with the restaurant's culinary concept.
• Ensure consistent food quality, presentation, portioning and preparation standards.
• Establish and maintain standard recipes, preparation methods and kitchen operating procedures.
• Monitor food costs, wastage, portion control and kitchen operating expenses.
• Manage purchasing, stock levels, inventory and proper storage of ingredients.
• Work closely with suppliers to maintain the quality and availability of ingredients.
• Plan kitchen manpower requirements, duty rosters and work allocation.
• Recruit, train, supervise and develop kitchen team members.
• Provide ongoing coaching and ensure employees understand required culinary and operational standards.
• Maintain high standards of kitchen cleanliness, food hygiene and workplace safety.
• Ensure compliance with applicable food safety, hygiene and regulatory requirements.
• Conduct regular checks on food preparation, storage, equipment and kitchen work areas.
• Coordinate closely with the General Manager and service team to ensure smooth restaurant operations and guest satisfaction.
• Support menu engineering, seasonal promotions, special events and new product development.
• Review kitchen performance and implement improvements to enhance efficiency, consistency and productivity.
• Perform other duties reasonably required for the effective operation of the restaurant.

Requirements

• Relevant culinary qualification or equivalent professional culinary experience..
• Proven experience in a senior kitchen leadership position such as Executive Chef, Head Chef, Chef de Cuisine or equivalent.
• Strong knowledge of kitchen operations, food preparation, food costing, inventory management and portion control.
• Good understanding of food hygiene, food safety and workplace safety practices.
• Demonstrated ability to lead, train and develop a kitchen team.
• Strong organisational, planning and problem-solving skills.
• Ability to maintain food quality and operational standards in a fast-paced restaurant environment.
• Good communication and interpersonal skills to work effectively with both culinary and service teams.
• Able to manage operational requirements including weekends, public holidays and restaurant operating hours where required.