chef manager

Job Description

The Executive Chef is responsible for overseeing the overall kitchen operations, food production, menu development, food quality, and kitchen team management. The role involves ensuring that all food is prepared to a consistently high standard while maintaining food safety, hygiene, cost control, and operational efficiency. The Executive Chef will lead and supervise the culinary team, develop menus, manage kitchen resources, and ensure a high level of customer satisfaction.

Key Responsibilities

• Oversee and manage the daily operations of the kitchen and food production.
• Develop, design, and update menus in accordance with the restaurant's concept and customer preferences.
• Create and standardise recipes, food preparation methods, and presentation standards.
• Supervise, train, and manage chefs, cooks, and other kitchen staff.
• Plan staff schedules and allocate kitchen duties to ensure smooth operations.
• Monitor food quality, taste, portion sizes, and presentation to maintain consistent standards.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Manage food inventory, ordering, receiving, and storage of ingredients.
• Monitor food costs, minimise wastage, and maintain effective cost control.
• Liaise with suppliers to source quality ingredients and negotiate pricing where appropriate.
• Develop new dishes and seasonal menu items to enhance the restaurant's offerings.
• Conduct regular kitchen inspections and ensure all equipment is properly maintained.
• Handle customer feedback relating to food quality and take appropriate corrective actions.
• Work closely with the management team to support business operations and achieve financial and service targets.
• Ensure the kitchen operates efficiently and maintains a professional and positive working environment.

Requirements
Good leadership and communication skills.

Ability to work independently and manage daily outlet operations.

Familiarity with inventory control and customer service management.