Executive Chef at Ando

Duties and Responsibilities:

Culinary Operations Management:

•  Oversee the daily operations of multiple kitchen units to ensure the timely production of Ando meals.
•  Develop and implement standardized recipes, menus, and food preparation procedures across all units.
•  Monitor kitchen performance metrics such as food quality, portion control, and presentation to maintain consistent standards.
•  Conduct regular inspections to ensure compliance with food safety and sanitation regulations.

Staff Management and Training:

•  Onboard, train, and mentor kitchen staff across multiple units, providing guidance and support to enhance their culinary skills.
•  Coordinate staff schedules, ensuring adequate coverage to meet operational requirements.
•  Conduct performance evaluations, provide constructive feedback, and implement training programs to improve team performance.
•  Foster a positive work environment, promoting teamwork, open communication, and adherence to company policies.

Menu Development and Innovation:

•  Collaborate with the head of Innovation to create menus that cater to diverse customer preferences and dietary requirements.
•  Stay updated on current food trends, market demands, and competitor offerings to ensure our menus remain competitive.
•  Conduct regular menu tastings and gather feedback from customers to refine and enhance menu offerings.
•  Oversee and implement quality control measures across our kitchens.

Vendor Management and Cost Control:

•  Collaborate with the procurement team to identify and onboard reliable vendors, ensuring the availability of highquality ingredients at competitive prices.
•  Monitor food costs and implement costsaving measures without compromising quality.
•  Maintain accurate inventory records, conduct regular inventory audits, and minimize food waste.

Crossfunctional Collaboration:

•  Collaborate with the Operations, Marketing, and Customer Service teams to align culinary operations with overall business objectives.
•  Participate in crossfunctional meetings and provide insights to optimize operational efficiency, customer satisfaction, and profitability.
•  Act as a liaison between the kitchen and other departments, ensuring effective communication and smooth coordination

Qualifications:

•  Proven experience as a Chef, preferably in a multiunit or cloud kitchen environment.
•  Strong culinary skills with a deep understanding of various cuisines, specifically Italian and Continental cuisines.
•  Excellent leadership abilities, with the capacity to manage and collaborate with kitchen staff.
•  Solid knowledge of food safety and sanitation regulations.
•  Exceptional organizational and time management skills.
•  Strong problemsolving and decisionmaking capabilities.
•  Effective communication and interpersonal skills.
•  Flexibility to work in a fastpaced and everchanging environment.

Benefits:

•  Competitive salary and benefits package.
•  Opportunities for growth and career development within the organization.
•  A supportive and collaborative work environment.
•  Training and learning opportunities to enhance Marketing skills