The Executive Chef is responsible for all back of the house elements.
Your objective is: ensuring, through a hands-on approach, kitchen functioning, organization and cleanliness as well as the workplace safety, food safety, HACCAP and all internal guidelines, policies and SOPs are followed daily.
You will be responsible for menu planning, quality control, daily ordering and inventory for the bistro. Continuous communication with the head of supply chain and head of procurement will be expected.
The ideal candidate will have passion for customer satisfaction, positive attitude and strong communication skills. They should be willing and able to be flexible with work hours to support the business needs. They should have at least 3 years of experience as a plant based chef. Graduate of an accredited culinary institution is preferred. Additionaly, working proficiency in Microsoft Office will be expected.