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.