Executive Chef

Job Overview:
The Executive Chef oversees kitchen operations, menu planning, and staff management to ensure high-quality food preparation while maintaining cost control and compliance with health standards.

Key Responsibilities:

• Develop innovative menus and update them regularly.
• Manage kitchen staff, provide training, and foster teamwork.
• Ensure high standards of food preparation, presentation, and hygiene.
• Control food costs, oversee inventory, and reduce waste.
• Maintain compliance with health, safety, and sanitation regulations.
• Collaborate with front-of-house for smooth service and guest satisfaction.

Qualifications:

• Proven experience as an Executive Chef.
• Culinary degree or equivalent experience.
• Strong leadership, organizational, and budgeting skills.
• Knowledge of food safety and sanitation standards.