Job Description

We are seeking a skilled and dedicated Executive Chef to join a dynamic new team at a Caviar Restaurant. As a part of our management, you will play a crucial role in maintaining the highest standards of culinary excellence and ensuring a smooth and efficient kitchen operation.The ideal candidate is a passionate Executive Chef/Kitchen Manager to lead our BOH team in delivering exceptional dining experiences. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant ensuring the highest standards of food quality and presentation.

Experience in caviar restaurants

Experience at Michelin starred establishments

Selected manager will receive 2 weeks training in Paris, France.

Responsibilities

• Manage finances for kitchen operations
• Produce quality food
• Oversee menu creation
• Train junior personnel
• Manage inventory, ordering of supplies, and ensure proper storage of food items.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Oversee and ensure that restaurant policies on Team Member performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labors cost objectives are met.
• Supervise and train kitchen staff to maintain high standards of food service and safety.
• Ensure compliance with health regulations and maintain cleanliness in the kitchen environment.
• Collaborate with management to establish budgetary goals and control costs effectively.
• Lead by example in demonstrating exceptional culinary skills and fostering a positive team atmosphere.
• Monitor food production processes to ensure consistency in quality and taste.

Qualifications

• Associate's degree in Culinary Arts
• 5+ years of kitchen experience in fine dining restaurants (Required)
• Experience in caviar restaurants
• Prior success in running expo in a high-volume kitchen
• Experience hiring, training, and mentoring salaried managers and hourly BOH staff.
• Strong financial acumen with the proven ability to oversee cost control, labor management, and bottom-line profitability.
• Ability to mentor, motivate and drive performance and results of a diverse culinary workforce.
• Experience in leading and supervising junior chefs
• Experience working within budget constraints
• Experience in caviar restaurants (Required)
• Experience with pre-opening procedures, from budgeting to setting operational systems and coordinating restaurant launches.
• Experience at Michelin starred establishments
• Ability to

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