Executive Assistant

Duties and Responsibilities:

1. Hire, train, supervise, and evaluate kitchen personnel such as sous chefs, line cooks, prep cooks, and dishwashers.

2. Plan and design menus that reflect the restaurant’s style, cater to the clientele, and maintain profitability.

3. Regularly review and update the menu to maintain variety and ensure that dishes meet the standards.

4. Ensure that all dishes leaving the kitchen meet the restaurant’s standards for taste, presentation, and portion size.

5. Oversee food safety protocols, proper sanitation, and hygiene practices in the kitchen to comply with health regulations.

6. Prepare and manage the kitchen budget, track expenses, and implement cost-saving initiatives while maintaining quality.

7. Create a positive work environment, promoting cooperation and morale among kitchen staff.

8. Ensure compliance with health and safety regulations, including the safe handling, storage, and preparation of food.

9. Provide regular reports on kitchen operations, staffing needs, inventory levels, and financial performance to the restaurant owner or general manager.

10. Plan and execute special menus or events (e.g., tasting menus, seasonal specials) that can attract customers.

Qualification, Skills, and Experiences:

1. A culinary arts bachelor’s or master’s degree is preferred.

2. 5-10 years of progressive culinary experience, with at least 2-3 years in a leadership or management position

3. Certification from a recognized culinary school is preferred

4 Compliance with health and safety standards in the kitchen

5. Strong work ethic and dedication to high-quality standards

6. Innovating new recipes, presentation styles, and adapting to culinary trends