We are seeking a bright, dynamic, and motivated Executive Chef to be in charge of the day to day operation of our kitchen which services 2 restaurants and banquet facilities. This is a full-time position that requires a strong commitment, and weekend availability.
Strong interpersonal and training skills are required as you will be working with a low skilled labor force

General Responsibilities

• Lead and supervise a team of cooks; Organize and assign prep tasks to each individual on a weekly routine basis; schedule kitchen staff.
• Create daily specials; Create menu for specific occasions such as holiday menus, catering etc...
• Maintain health and safety codes to "A" level; maintain impeccable personal hygiene as well as high work and safety standards in the workplace
• Achieve consistency in the preparation and execution of each menu item.
• Create recipe sheets with costing
• Work with storekeeper to obtain best quality, prices, and introduce new purveyors as needed; manage and consolidate ordering of food and dry goods according to delivery schedules, storage, and business forecast.
• Run a monthly inventory; analyze weekly/monthly product mix and be considerate of portion control; revisit and analyze current menu for profit/loss details; maintain food cost within accorded range.
• Create various menu items and daily specials for a la carte menus and overall presentation of product for guest satisfaction
• Train and supervise other culinary team members in preparing menu items according to recipe cards and plating specifications
• Integrating work processes and standards and tutoring actual team to adopt international practices.
• Food cost control, inventory and budgeting
• Ensure quality and cleanliness of kitchen and surrounding areas
• Ensures proper usage and maintenance of all kitchen equipment

Profile requirements

• 5-10 years of culinary experience, in progressively responsible positions, culinary degree preferred
• Course in menu costing required
• Proven self-starter, strong interpersonal, organizational skills, written and oral and communication skills
• Self motivated, outgoing persons and energetic.
• Guest service oriented.
• Able to work long hours.
• Flexible
• Mature, strong leadership, team player, results oriented.
• Computer literate (Ms Office application).
• Good Knowledge of Creole and the Haitian work environment
• Have strong proven leadership abilities and a vision for quality and excellence in food & beverage operations

Intitulé du poste : Executive Chef
Département : Département de Nourriture et Boisson
Rattaché au : Direction Générale
Niveau de Responsabilité : 1

CV (seulement, pas de copie de diplome, ni de lettre de motivation)