Executive Chef - Spice Culture

• Overseeing back-of-house operations
• Hiring, training, and managing kitchen staff
• Setting the staffing schedule
• Leading pre-shift meetings
• Developing recipes and menus
• Determining plating and presentation plans
• Ordering and evaluating the quality of new food
• Stocking the kitchen with necessary supplies
• Attracting and retaining staff
• Maintaining a cooperative relationship with team members
• Optimizing staff productivity
• Serving as a replacement in team members' absence
• Training staff to use new recipes, cooking techniques, and equipment
• Overseeing cooks performing food preparation
• Expediting orders to maintain a steady flow of dishes
• Creating dishes to add to the menu
• Ensuring that all food preparation is in accordance with regulatory guidelines
• Attending management meetings as required
• Ensuring end of the inventory is accurate and completed
• Managing the food cost if COGS percentage is exceed the budget

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