EXECUTIVE CHEF

• Food Preparation & Cooking: Prepare, cook, and plate high-quality dishes according to established recipes and standard operating procedures (SOPs).
• Mise-en-Place: Set up and stock your designated workstation before the start of each service.
• Staff Supervision: Guide, mentor, and allocate daily duties to junior cooks and kitchen helpers.
• Inventory Management: Monitor stock levels, handle raw or cold foods, and reorder supplies to ensure operational efficiency.
• Quality & Safety Control: Enforce hygiene, health, and safety standards. Maintain a sanitized workspace and ensure all food is stored properly to prevent waste.

Qualifications & Requirements

• Experience: Typically 5-8 years of experience working in a commercial, fast-paced kitchen environment.
• Skills: Advanced culinary and knife skills, multitasking, and the physical endurance to stand for long shifts.