EXECUTIVE CHEF

Oversee and manage all kitchen operations to ensure smooth and efficient daily operations.

Develop and plan menus, recipes, and new food concepts.

Supervise, lead, and manage kitchen staff, including Sous Chefs, Chef de Partie, and Commis Chefs.

Ensure food quality, taste, presentation, and consistency meet company standards.

Monitor food costs, kitchen expenses, and inventory to maintain profitability.

Manage food purchasing, stock control, and supplier relationships.

Ensure compliance with food safety, hygiene, and sanitation regulations.

Develop kitchen operating procedures and maintain high culinary standards.

Conduct staff training, coaching, and performance evaluations.

Coordinate with F&B Operations and Management on menu planning, promotions, and special events.

Monitor kitchen equipment maintenance and workplace safety.

Develop strategies to improve kitchen productivity, efficiency, and food quality