talent by winsedswiss is looking for our client a company in Romania within the hospitality industry for the opening of a new location in the heart of Brasov city for an Executive Chef with a culinary passion and an extensive background in the F&B area to oversee the kitchen operations.

With a high focus on product quality, food cost and creating long lasting memories to the guests, the Executive Chef will definitely need to be a true Leader for his team members that will orchestrate successfully the Chef’s philosophy.

Our client's cuisine is a travel around the world with a focus on authenticity, freshness and wellbeing from classic to signature dishes.

The culinary journey focuses on quality cuts of aged steaks, signature dishes prepared on the charcoal grill, flavorful Italian dishes including the wooden fire pizza corner, fresh fish selection, homemade pastas and mouthwatering deserts.

Position Responsibilities:

• Responsible for ensuring efficient execution and delivery of all food line products in line with the daily menu;
• Ensure complete compliance with food safety and health and safety legislation;
• Developing his team members being part of the recruitment process / training;
• andle customer complaints when required Executive Chef’s presence;
• Anticipates and manage incidents within his department;
• Is in charge with health & safety policies;
• Manages a large no. of team members from Sous Chefs to Cooks and Stewarding;
• Leads the team to use best practice Food Production techniques using the systems and brand standards;
• Participates or initiates briefings / department meetings regularly;
• Perform daily /monthly inventories and spot checks according with the standards;
• Place food orders in the system and to the suppliers (internal or external);
• Direct and coach team members to learn procedures and standards for all kitchen tasks, ensuring all training and development needs are met;

Specific Job Knowledge, Skills and Ability:

• Good understanding of catering finances such as costing, production, yields, wastage, as well as employee schedules and payroll;
• Previous experience managing a team of Chefs in a busy kitchen environment;
• Food Hygiene Certificate;
• Food Production Management System training;
• IT skills: Word, Excel, PowerPoint;

Qualifying Standards, Education:

• Bachelor's degree in hotel management or culinary arts;
• Degree in culinary arts;

Experience

• Hotel or international experience preferred;
• Proven track of success in achieving goals;
• Experience in a leader role for minimum three to five years;