Executive Chef
Toro Toro Restaurant Limited
- Malta Island
- Permanent
- Full-time
Responsible for ensuring a quality finished product throughout the restaurant operation. Responsible
for keeping all restaurant costs within budget.***Responsibilities***- Routinely taste food items to ensure consistency and conformance to recipes and appearance
standards.
- Work with the Corporate Chef to develop all restaurant menus.
-Constantly evaluate menu for quality, consistency, and trueness to concept.
-Responsible for the quality and consistency of food in restaurants.
-With the Sous Chefs, create and maintain menu descriptions for the restaurant.
-Research new techniques of cooking as well as new products.
-Assist the Corporate Chef to oversee the quality and consistency in all additional revenue
centers.
-Assist the Sous Chefs in overseeing the prep cooks.
-Take time to give special attention to guests and guests with special needs.
-Train Sous Chefs and all hourly BOH employees in all menu items and food production
principles, philosophies, and practices, by creating and using accurate menu descriptions,
kitchen notes, and daily BOH director notes.
-Work with the Sous Chefs to create food preparation standards that the prep cooks will uphold
to ensure the quality of products served in the restaurant.
-Control food costs by maintaining product storage requirements, daily worksheets, standardized
recipes, and waste control procedures.
-Create daily specials in keeping with the restaurant's style and seasonality.
-Maintain and update the restaurant's recipe books.
-Maintain product quality standards and consistency, through the hourly BOH employees and
Sous Chefs.
-Maintain knowledge of local competition, local producers, and general industry trends.
-Coordinate all BOH purchases for the restaurant with Sous Chefs
-Coordinate all prep needs for the restaurant with Sous Chefs.
-Participate in creating and continually improving the Purveyor contact list.
-Use daily kitchen notes and e-mail to communicate amongst the team.
-Orient, motivate, train, and educate BOH staff on the restaurant's policies, procedures, and
rules
-Work to develop the sous chefs, so they are capable of taking on Chef de Cuisine roles in the
future.
-Work with marketing and event sales managers to maximize sales opportunities.Qualifications-Must have at least a high school diploma or GED in addition to either formal or in the
field culinary training.-Previous kitchen experience is required with at least 3 years of working in a similar
position with supervisory responsibilities and cost control experience.-Must be able to work well under pressure and be self-motivated. Must have good organizational, time management and delegation skills.-Good communication skills-both written and verbal.
Maltapark