Executive Chef

Core Responsibilities

• Menu Planning: Create and update menus that match the restaurant's concept, food trends, and seasonal ingredients.
• Staff Management: Hire, train, schedule, and lead the kitchen team.
• Financial Control: Manage food and labor costs, monitor inventory, and order supplies.
• Quality and Safety: Maintain high food quality and enforce strict health, hygiene, and sanitation rules.
• Administrative Duties: Handle scheduling, budgets, and supplier relationships.