Executive Chef

About the position

Job Description: Number of new menu items introduced per quarter: Measures innovation and creativity in menu development. Customer satisfaction scores for food quality: Tracks customer feedback on the quality of dishes. Kitchen team score on quality control checks: Evaluates consistency and quality of dishes prepared. Staff retention rate in kitchen: Measures ability to retain and motivate kitchen staff. Team members complete training programs and workshops: Tracks participation in professional development opportunities. Performance feedback is received and acted upon: Ensures timely feedback and improvement actions Food costs as a percentage of revenue: Monitors food cost control and menu pricing. Inventory variance: Tracks accuracy of inventory management and minimizes waste. Customer complaint resolution rate: Measures effectiveness in addressing customer concerns. Kitchen labor costs as a percentage of revenue: Tracks labor cost efficiency and productivity. Revenue growth year-over-year: Measures overall financial performance and growth. Cost-saving initiatives savings per quarter: Evaluates effectiveness of cost-saving efforts. Completion of all special tasks assigned by LM Qualification & Experience: BA/ MA Required 6 to 8 years of relevant work & industry experience. Essential Technical Skills Culinary Expertise: Mastery of various cooking techniques, cuisines, and ingredients Menu Engineering: Ability to develop and execute menus that drive sales and profitability Financial Management: Ability to manage kitchen budget, labor costs, and inventory control Essential Behavioral Competencies: Strategic Thinking: Ability to develop and implement culinary strategies that drive business growth Leadership: Ability to lead, motivate, and develop a high-performing kitchen team Communication: Effective communication with team, management, customers, and suppliers Location: Gulberg 3 Lahore