Position Overview
Job Responsibilities - Lead and manage daily kitchen operations
- Design, plan, and update menus
- Ensure consistent food quality, taste, and presentation
- Supervise, train, and motivate kitchen staff
- Manage food cost, inventory, and supplier coordination
- Ensure compliance with food safety and hygiene standards
- Control wastage and maintain cost efficiency
- Work closely with management on promotions and special events
Requirements - Proven experience as an Executive Chef or Head Chef
- Strong leadership and kitchen management skills
- Good knowledge of food cost control and inventory management
- Ability to work in a fast-paced environment
- Strong understanding of food safety and hygiene standards
- Creativity in menu planning and food presentation
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