Executive Chef

Description:

The ideal candidate should be with catering background and knowledge of local food. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with the CEO in the overall food and beverage operations of the kitchen and the restaurants.

Responsibilities

• Manage kitchen operations
• Produce quality food
• Oversee menu creation
• Train junior personnel
• Control Cost
• Obtain HACCP

Qualifications

• Associate's degree in Culinary Arts
• 3+ years of kitchen experience
• Experience in leading and supervising junior chefs
• Experience working within budget constraints

You can reach me direct on my mobile Phone 0552923555