Executive Chef

Design and refresh menus based on concept, seasonality, and market trends

Engineer menus with focus on food cost %, margins, and profitability

Monitor restaurant sales performance and adjust menu to improve revenue and margins

Ensure the menu set contributes directly to the overall business performance of the restaurant

Analyze sales mix and customer preferences to refine menu offerings

Standardize recipes, portion control, and presentation

Lead new dish development and menu innovation

Oversee daily kitchen operations and food quality during service

Implement and enforce kitchen SOPs, hygiene, and food safety standards

Manage inventory, purchasing, supplier coordination, and wastage control

Monitor and achieve food cost targets through effective planning

Recruit, train, schedule, and supervise kitchen staff

Build a disciplined, motivated, and high-performing kitchen team

Work closely with front-of-house to ensure excellent guest experience

Support marketing initiatives with menu ideas and food presentation

Maintain consistency of taste, quality, and brand standards

Track kitchen KPIs including food cost %, wastage %, and productivity