Executive chef

Responsibilities

• Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service.
• Develop and maintain menu offerings, recipes, and food presentation standards.
• Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity.
• Monitor food quality, portion control, and kitchen hygiene standards at all times.
• Manage inventory levels, food ordering, and storage to minimize wastage and control costs.
• Ensure compliance with all food safety, sanitation, and workplace health regulations.
• Coordinate with management on menu planning, promotions, and operational improvements.
• Handle customer feedback relating to food quality and implement corrective actions where necessary.

Requirements

• Proven experience in managing kitchen operations and food preparation activities.
• Strong knowledge of food safety, hygiene, and sanitation practices.
• Ability to lead, supervise, and train a team in a fast-paced kitchen environment.
• Good organizational and time-management skills.
• Ability to maintain high standards of food quality and consistency.
• Experience in menu planning, inventory control, and cost management.
• Ability to work flexible hours
• Strong problem-solving and communication skills.