Executive Chef

Dee Jay's Restaurant

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PKR. 50,000 - 100,000/Month

Menu Development: Create, test, and refine unique, seasonal, and traditional Italian and Continental dishes that reflect the restaurant's vision. Keep menus up-to-date with food trends and customer preferences.
Team Leadership: Lead, mentor, and motivate a team of chefs, sous chefs, and kitchen staff to deliver consistently high-quality food. Implement training programs to enhance culinary skills and ensure smooth kitchen operations.
Kitchen Operations: Oversee all kitchen operations, ensuring food preparation, quality, and presentation standards are consistently met. Maintain a clean, safe, and organized kitchen according to food safety regulations.
Inventory Management: Manage inventory, order supplies, and source high-quality ingredients while controlling costs and minimizing waste.
Collaboration: Work closely with restaurant management and front-of-house staff to ensure smooth service and optimal guest satisfaction. Collaborate with the events team for custom menus and special occasions.
Budgeting & Cost Control: Develop cost-effective strategies for purchasing, portion control, and minimizing food waste while ensuring profitability and maintaining the highest food quality standards.
Innovation: Introduce creative ideas and culinary innovations, ensuring the restaurant remains competitive and appealing to customers.
Customer Experience: Interact with guests, obtain feedback, and ensure customer satisfaction with all dishes and services.