Outlet Head Chef|Executive Chef

Overall In-charge of the Outlet Kitchen Operations with Continental Asian Cuisine expertise Provides guidance to Outlet kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating Responsible for Food Costing Oversees and organizes Outlet kitchen stock and ingredients Keeps cooking stations stocked, especially before and during prime operation hours Trains new kitchen employees to restaurant and kitchen standards Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Supervises all food preparation and presentation to ensure quality and restaurant standards Verifies that food storage units all meet standards and are consistently well-managed Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing Collaborate with the Operations Manager to align kitchen operations with the overarching goals of the establishment Direct monthly inventory Maintain vendor relationships Maintain kitchen equipment; schedule repairs and additional maintenance as needed