Executive Chef

Your tasks

Oversee and optimize daily kitchen operations by leading staff, managing food quality, controlling costs, and ensuring compliance with safety standards to deliver excellent culinary experiences and operational efficiency.

• Lead daily kitchen operations to maintain smooth workflow across all kitchen sections and ensure timely food preparation and service.
• Develop menus and create new recipes to maintain consistent food quality and appealing presentation.
• Supervise, train, and manage kitchen staff including Sous Chefs, chefs, and kitchen assistants to enhance team performance.
• Plan food production schedules to meet business demands and customer expectations.
• Manage food costs, inventory, purchasing, portion control, and minimize wastage to maintain budget targets.
• Ensure compliance with food safety, hygiene, and sanitation standards to uphold health regulations.
• Monitor kitchen performance metrics and implement operational improvements to increase efficiency.
• Coordinate with management and service teams to align kitchen output with business objectives and customer needs.
• Maintain kitchen equipment and enforce a safe, clean working environment to prevent hazards.
• Address customer feedback related to food quality and implement corrective actions to improve satisfaction.