EXECUTIVE CHEF

Prepare and deliver fresh, high-quality dishes on time to meet customer satisfaction and operational standards Coordinate and assign tasks to cooks to streamline kitchen workflow and improve service efficiency Implement and enforce hygiene policies and inspect kitchen equipment to maintain cleanliness and safety standards Manage menu planning, food quality, food safety compliance, cost control, and overall kitchen operations to ensure smooth service and consistent customer satisfaction Monitor inventory levels to maintain adequate stock of food supplies and restaurant essentials, preventing shortages Set measurable performance standards for kitchen staff to improve productivity and quality

Requirements Bachelor's degree in Culinary or related field At least 5 years of working experience in the F&B industry Advanced knowledge of professional food principles and practices Excellent communication and organizational skills