EXECUTIVE CHEF

. Managing the overall kitchen operation of a restaurant.

. Developing and planning menus based on the restaurant's concept and target customers.

. Ordering inventory and purchasing supplies and ingredients.

. Ensuring food quality and presentation are up to the restaurant's standards.

. Training and supervising kitchen staff, including sous chefs, line cooks, and dishwashers.

. Keeping compliance with health and safety regulations and food handling procedures.

. Developing and enforcing kitchen policies and protocols.

. Managing kitchen budget and expenses.

. Collaborating with restaurant management to create and implement marketing strategies.

. Keeping up with industry trends and incorporating new ideas and techniques into the menu and kitchen operation