Executive Chef

Job Title: Executive Chef - Brasserie Restaurant

Company: RUPPELLA CONSULTING

Mission:

• Operational Management: Oversee daily service for covers, ensuring seamless execution of culinary operations.
• Team Leadership: Lead a team of 15 kitchen staff members, fostering a culture of excellence and collaboration.

Main Responsibilities:

• Culinary Innovation: Develop and implement creative culinary concepts, driving menu development and enhancement.
• Supply Chain Management: Manage procurement and stock management, ensuring efficient inventory control and minimizing waste.
• Production Management: Oversee kitchen production, ensuring timely and high-quality food preparation and presentation.
• Team Development: Provide training and development opportunities for kitchen staff, promoting skill enhancement and career growth.

Requirements:

• Experience: Minimum 5 years in a similar role, with a proven track record of success in culinary leadership.
• Skills: Culinary creation, management, leadership, food safety, and excellent communication skills.
• Qualities: Leadership, exemplary, good communication, resilience, dynamism, adaptability, organization, and creativity.

Compensation: €3,500 per month, negotiable based on experience.