Executive Chef

Key Responsibilities1. Culinary Leadership

• Design and develop seasonal and specialty menus
• Ensure consistency in taste, quality, and presentation
• Create innovative dishes aligned with brand standards

• Maintain high culinary standards across all outlets

• Kitchen Management

• Oversee daily kitchen operations

• Supervise and train kitchen staff
• Schedule shifts and manage labor costs

• Ensure timely food preparation and service

• Food Safety & Compliance

• Ensure compliance with food safety and sanitation regulations

• Maintain proper food handling, storage, and hygiene standards

• Conduct regular kitchen inspections

• Cost Control & Inventory

• Manage food cost percentages and budget targets

• Order supplies and manage vendor relationships
• Monitor inventory levels and minimize waste ...