JOB DESCRIPTION:
An Executive Chef oversees the daily operations of restaurant and hotel kitchens. This may include hiring, training, and overseeing kitchen staff, and ensuring a high-quality, cost-effective product. Top candidates are creative, service-oriented, and level-headed.




JOB DUTIES:
Ensuring promptness, freshness, and quality of dishes.
Coordinating cooks' tasks.
Implementing hygiene policies and examining equipment for cleanliness.
Designing new recipes, planning menus, and selecting plate presentations.
Reviewing staffing levels to meet service, operational, and financial objectives.
Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Setting and monitoring performance standards for staff.
Obtaining feedback on food and service quality, and handling customer problems and complaints.




WORKING AT SALUMERIA 104:
Health Insurance
No Strict Dress Code
Tips Paid Nightly
HR Department