Responsibilities
- Plan and direct food preparation and culinary activities
- Modify menus or create new ones that meet quality standards
- Estimate food requirements and food / labor costs
- Supervise kitchen staff and activities
- Arrange for equipment purchases and repairs
- Recruit and manage kitchen staff
- Rectify arising problems or complaints
- Give prepared plates the final touch
- Perform administrative duties
- Comply with nutrition and sanitation regulations and safety standards
- Keep time and payroll records
- Maintain a positive and professional approach with coworkers and customers
Requirements
- Proven working experience as a head chef
- Excellent record of kitchen management
- Ability to spot and resolve problems efficiently
- Capable of delegating multiple tasks
- Communication and leadership skills
- Keep up with cooking trends and best practices
- Working knowledge of various computer software programs (MS Office, software, POS)
- BS degree in Culinary science or related field
Executive Chef
While it has another permanent location in Dubai and has organized pop-ups in the past in New York, Courcheval, London, and Monte Carlo, The Mark location will be the first permanent outpost in New York. Founded in Paris in 1927, Caviar Kaspia has contributed to the rise of the “Art of Caviar&...
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Far East in a surreal atmosphere that marries the serenity of Asia with the flamboyance of 16th-century Paris. Otherworldly art, ornate chandeliers, and a bevy of gilded details kick the senses into overdrive, setting a dramatic precedent for fanciful, shareable pan-Asian fare inspired by multiple t...
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