Job Summary:

An Executive Chef is responsible for overseeing the culinary operations of a kitchen, including menu development, food preparation, staff management, and ensuring the highest standards of food quality and presentation. This role is crucial in establishing the culinary vision of a restaurant or food service establishment.

Key Responsibilities:

•  Create and design innovative menus that reflect current culinary trends and meet customer preferences.
•  Recruit, train, and supervise kitchen staff, fostering a collaborative and efficient work environment.
•  Ensure all dishes are prepared and presented to the highest standards; monitor food safety and sanitation practices.
•  Oversee inventory control, including ordering and maintaining food supplies and managing kitchen budgets.
•  Monitor food costs and implement strategies to minimize waste while maximizing quality and profitability.