Executive Chef

Executive Chef

Promote a learning and training environment for all kitchen member through hands on approach focusing on proper cooking techniques, knife skills, time management to ensure culinary, sales, and service success. Responsible for kitchen operations and to ensure the kitchen team delivers exceptional culinary experience Guests. Manage individual restaurant expenses ensuring budgetary compliance. Effectively communicate and justify monthly financial information including but not limited to food cost, labor expense, and supply purchases.

* You have 5+ years of high volume culinary/hospitality experience
* You have 3+ years of high volume kitchen leadership experience
* You have a current food handler’s card and other certification as required by federal/state/local law
* You have strong knowledge of food/restaurant service skills – all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards
* You have strong verbal and written communications skills and is able to communicate operational information – proven track record of increasing experience and responsibility
* You are comfortable using a computer, navigating Windows and Microsoft Office, Point of Sale System and Outlook Email
* Willingness to perform other duties as required that are necessary to support the business
* Cantonese desirable
* The ability to work with local work force

Contact: Dan Lam
Reference: D87332
Job ID: 13604


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