We seek a versatile and experienced Executive Chef to lead our culinary team, overseeing our restaurant operations and catering services. The ideal candidate will have a passion for creating exceptional dining experiences in a restaurant setting while also excelling in the design and execution of bespoke catering menus. As the Executive Chef, you will manage all kitchen activities, ensure the highest standards of food quality, and effectively communicate with clients to meet their culinary needs.

Key Responsibilities:

• Restaurant Operations: Oversee daily kitchen operations for the restaurant, ensuring consistency in quality, presentation, and taste across all dishes served.
• Catering Services: Design and create customized menus for catering events, including corporate functions, weddings, and private parties, aligning with client preferences and dietary requirements.
• Client Communication: Engage directly with catering clients to understand their vision and needs, providing expert culinary guidance and ensuring their expectations are met or exceeded.
• Event Coordination: Collaborate with event planners and front-of-house staff to ensure seamless execution of catering events, from planning to presentation.
• Logistics and Planning: Oversee the logistics and organization of catering operations, including menu planning, staffing, and coordination with suppliers.
• Cost Management: Manage food and labor costs, optimizing profitability while maintaining exceptional service standards in both the restaurant and catering operations.
• Vendor Relations: Build and maintain strong relationships with suppliers to secure the best quality ingredients for both the restaurant and catering services.
• Customer Feedback: Monitor and respond to customer and client feedback, continuously improving our offerings and service.

Skills

• Proven experience as an Executive Chef or Head Chef, with expertise in restaurant operations and catering services.
• Culinary degree or equivalent experience.
• Strong leadership and management skills.
• Exceptional culinary skills with a focus on quality, creativity, and consistency.
• Excellent communication skills, particularly in client and team interactions.
• In-depth knowledge of food safety and sanitation standards.
• Ability to work under pressure and handle multiple tasks simultaneously.
• Proficient in budgeting and cost control within both restaurant and catering contexts.