Executive Chef

Job Description & Requirements

Key Responsibilities:

• In charge oversee kitchen operations and staff
• In charge to plan menus and ensure food quality and presentation
• Manage inventory, food costs, and supplier relations
• Monitor the kitchen’s financial performance, maintaining a balance between quality and cost-efficiency
• Customize menus for specific client requests
• Enforce health and safety standards

Requirements:

• Proven experience as a chef and kitchen leader in the Food & Beverage industry
• Strong organizational and leadership skills
• Passion for food and customer satisfaction
• Excellent verbal and written communication