Duties:
 
Creating new and innovative dishes while maintaining authenticity and a respect for traditional techniques.
Leading, training, and mentoring kitchen staff, and fostering a collaborative environment.
Ensuring food safety, maintaining high standards for quality and consistency and upholding sanitary policies.
Handling budgets, controlling food costs, and managing inventory and supplies.
Performing administrative tasks and often focusing on the big-picture strategy for the kitchen.
 
Requirements:
 
Grade 12 / high school Diploma
Formal culinary degree / diploma
At least 3 – 5 years’ experience in a high-end kitchen environment, in a similar leadership role.
Deep knowledge of Asian culinary traditions, with specific expertise in areas like sushi, sashimi, and wok cooking.
Proven ability to lead and motivate a team, with strong communication and interpersonal skills.
A passion for experimenting with ingredients and flavours and a talent for plating and presentation.
Strong administrative and financial management skills are preferred, including proficiency with spreadsheets and databases.
Career path and distinctions
An Executive Chef is a managerial position at the top of the kitchen hierarchy, as described in Indeed.
They are distinct from a Head Chef, who is the highest-ranking cook on the line and is directly involved in food preparation.
An individual in this role will oversee multiple chefs, including those specializing in specific areas