EXECUTIVE CHEF cum QUALITY ASSURANCE OFFICER

Kitchen Leadership & Management

• Oversee daily operations of the entire kitchen.
• Lead, manage, and train the kitchen team (chefs, cooks, stewards, etc.).
• Set performance standards and ensure discipline and teamwork.

Menu Planning & Development

• Design and update innovative, seasonal, and cost-effective menus.
• Create special menus for events, promotions, or VIPs.
• Ensure menus meet dietary, nutritional, and presentation standards.

Quality & Food Safety Assurance

• Maintain high standards of food quality, taste, and presentation.
• Ensure kitchen hygiene, cleanliness, and sanitation meet regulatory and internal standards (e.g., HACCP, WSQ).
• Conduct regular kitchen inspections and audits.

Cost Control & Budgeting

• Manage food costs, portion control, and minimize waste.
• Monitor inventory, purchasing, and storage practices.
• Work with management to meet budget goals and maintain profitability.

Health, Safety, and Compliance

• Ensure compliance with local food regulations and licensing.
• Implement kitchen safety protocols to avoid accidents or hazards.
• Prepare for audits or inspections and ensure all documentation is in order.