EXECUTIVE COOK

Job Summary

Manage kitchen operations by developing fresh menus, training staff, supervising food preparation, ensuring safety compliance, and overseeing inventory to deliver high-quality food service aligned with current culinary trends.

Responsibilities

• Manage all kitchen operations to ensure efficient workflow and quality output
• Develop and plan fresh, appealing menus that reflect current culinary trends to attract and satisfy customers
• Train cooks and kitchen staff to build a skilled, efficient team capable of maintaining service standards
• Plan and supervise food preparation tasks to maintain high-quality standards and ensure timely service delivery
• Ensure compliance with food safety regulations, hygiene protocols, and workplace safety requirements to maintain a safe environment
• Order food, kitchen equipment, and supplies while maintaining accurate inventory records to support uninterrupted kitchen operations
• Apply knowledge of culinary trends to innovate menu offerings and improve customer satisfaction

Requirements

• Minimum of 4 years’ experience in the food and beverage industry
• Ability to multitask and perform effectively in a high-pressure environment
• Strong leadership and communication skills to lead teams and coordinate kitchen activities