Executive Chef

Key Responsibilities Oversee daily culinary operations and maintain food quality and consistency, including purchasing ingredients and supplies, inventory management, food preparation, team training and scheduling Present tastings as part of the creation of new products and continuous improvement of existing products and cost reduction Foster a positive and collaborative work environment, promoting teamwork, creativity, and professional growth among kitchen staff Analyse and provide strategic business insights on food, labour, and overhead costs, providing appropriate advice and suggestions on improvements to drive restaurant financial performance Maintain the highest standards of sanitation and food safety standards in compliance with local regulations Implementing hygiene policies and examining equipment for cleanliness. Designing new recipes, planning menus, and selecting plate presentations. Reviewing staffing levels to meet service, operational, and financial objectives. Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.