Job Description

• Schedules and coordinates the work of cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted cost.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes control to minimize food and supply waste and theft.
• Develops standard recipes and techniques for food preparation and presentation.
• Evaluates food products to assure that quality standards are consistently attained.
• Occasionally interacts with customers to receive their feedback on all menu items at the bar.  

Required Skills or Experience

• Minimum of 8 years working experience as an Executive Chef in a "high traffic" restaurant.
• Proven experience of training and developing kitchen staff
• Proven experience of creating own trademark dishes.
• Good management and organization skills
• Highly flexible and willing to undertake outside catering.
• Appreciate the value of both tradition and new ideas
• Ability to appreciate the big picture and still have an eye for details.