Executive Chef

• Plan, create, and update menus according to seasonal availability and market trends.
• Supervise all kitchen operations, including food preparation, cooking, and presentation.
• Lead, train, motivate, and evaluate kitchen staff.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Monitor food quality, portion control, and consistency.
• Manage inventory, purchasing, and supplier relationships.
• Control food and labor costs to achieve budget targets.
• Develop standard recipes and operating procedures.
• Coordinate with restaurant management for special events and promotions.
• Handle customer feedback related to food quality and dining experience.
• Ensure proper maintenance and operation of kitchen equipment.
• Implement waste reduction and cost-saving initiatives.

Work Location: In person