EXECUTIVE CHEF

Roles & Responsibilities

can work on public holidays

can work between different shops

Control and direct the food preparation process and any other relative activities

Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

Plan orders of equipment or ingredients according to identified shortages

Arrange for repairs when necessary

Remedy any problems or defects

Be fully in charge of hiring, managing and training kitchen staff

Oversee the work of subordinates

Estimate staff’s workload and compensations

Maintain records of payroll and attendance

Comply with sanitation regulations and safety standards