EXECUTIVE CHEF

Responsibilities

• Plan and direct food preparation and culinary activities to ensure efficient kitchen operations and high-quality meal delivery
• Modify existing menus or develop new menus that meet established quality standards and customer expectations
• Estimate food requirements and calculate food and labor costs to optimize budget management and resource allocation
• Supervise kitchen staff activities to maintain productivity, quality, and compliance with operational standards
• Coordinate equipment purchases and repairs to ensure kitchen functionality and safety
• Recruit, onboard, and manage kitchen staff to build a skilled and cohesive team
• Identify and resolve operational problems or customer complaints promptly to maintain service excellence
• Apply finishing techniques to prepared plates to enhance presentation and customer satisfaction
• Perform administrative duties including maintaining accurate time and payroll records to support workforce management
• Ensure compliance with nutrition, sanitation regulations, and safety standards to uphold health and safety requirements
• Foster a positive and professional work environment through effective communication and collaboration with coworkers and customers