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EXECUTIVE CHEF
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Executive Chef - Restaurant Roles & Responsibilities
Manage and supervise the entire kitchen operation.
Plan menus, recipes, and daily food production.
Supervise chefs, cooks, and kitchen staff.
Ensure food quality, taste, presentation, and consistency.
Monitor food costs, portion sizes, and wastage.
Check stock levels and coordinate with suppliers for ingredients.
Ensure proper food hygiene, safety, and kitchen cleanliness.
Train and guide kitchen staff.
Plan staff schedules and allocate kitchen duties.
Coordinate with the Restaurant Manager and management team.
Develop new dishes and improve existing menus.
Job ID: 152403171
Skills:
Food Preparation, Menu Development, Leadership, food handling and sanitation standards
Skills:
menu engineering , Microsoft Office, Procurement Inventory Management Systems, Food Safety, Cost Management, Culinary Arts, Menu Development, Haccp, Food Trends
Skills:
HACCP standards, Chinese cuisines, kitchen management best practices
Skills:
Food Preparation, Menu Development, sanitation standards, food handling
Skills:
Food Preparation, Menu Development, sanitation standards, food handling
