Executive Chef

Description

Job Summary: Supervise procurement, hygiene, equipment maintenance, recipes, and buffet setups; control waste, menu and buffet production, and inventory; plan menus; and train kitchen staff. Key Responsibilities: 1. Comprehensive supervision and control of kitchen operations. 2. Strategic menu and production planning. 3. Training and development of kitchen staff. 1\. Supervise procurement, hygiene procedures, equipment maintenance, recipe compliance, buffet setups, inventories, and raw material quality. 2\. Control waste, menu and buffet production, warehouse dispatches, procurement versus inventory, and work schedules. 3\. Plan buffet menus, production, procurement, and deep cleaning activities. 4\. Train all kitchen staff on recipes and the Distintivo H certification, cooking techniques, and buffet layout. 5\. Organize kitchen staff within assigned areas, schedule rest days, and coordinate line setups. Employment Type: Full-time Salary: $13,500.00 \- $15,890.00 per month Work Location: On-site employment