Executive Chef

Role & responsibilities

• Menu Design: Create new recipes, plan seasonal menus, and set food presentation standards.
• Staff Management: Hire, train, schedule, and mentor kitchen workers like sous chefs and line cooks.
• Quality Control: Inspect prep work and final plates to maintain taste, safety, and consistency.
• Cost & Inventory Control: Manage food and labor budgets, order supplies, and reduce kitchen waste.
• Safety Compliance: Enforce strict health, hygiene, and sanitation rules (such as HACCP)

Preferred candidate profile