Executive Chef

Key Responsibilities:

• Menu Development:Creating and designing new and appealing menus, ensuring they align with the establishment's concept and target audience.
• Kitchen Management:Overseeing all kitchen operations, including food preparation, cooking, plating, and service.
• Staff Management:Hiring, training, and supervising kitchen staff, including cooks, food preparation workers, and dishwashers.
• Inventory and Budgeting:Managing food and equipment inventory, ordering supplies, and controlling costs to stay within budget.
• Food Quality and Safety:Ensuring that all food prepared meets the highest standards of quality, freshness, and safety.
• Compliance:Maintaining compliance with all relevant food safety and hygiene regulations.
• Collaboration:Working with restaurant managers, marketing teams, and other departments to ensure seamless operations and customer satisfaction.
• Trend Awareness:Staying up-to-date on the latest culinary trends and techniques to keep the menu fresh and appealing.