executive chef

creative hands on artistic chef for a small plate "tapas" restuarant dealing with culinary creations from every country the touches the Meditteranean.
existing menu needs to be maintained as your newly created presentations add and replace the existing menu... owner active in the idea phase chef meeds to be imaginative for himself but also create owners ideas.... resposible for BOH.
centralized ordering makes the job a bit easier, but cost to plate chef's control
great environment, small, independent 80 seat restaurant attached to larger 190 seat Italian restaurant. your kitchen, you pick your staff, bottom line
taste/texture/presentation english is a must. thank you