Executive Chef

Overall Kitchen Leadership

· Take full charge of allkitchen operations, including food preparation, production workflow, and operational planning.

· Exercise independentjudgment in managing kitchen operations and resolving operational issues.

Supervision andControl of Kitchen Staff

· Supervise, lead, anddeploy kitchen staff across all sections.

· Plan manpower allocationand ensure efficient staffing of kitchen operations.

· Ensure staff discipline,performance, and compliance with company policies and SOPs.

Authority in HRand Staff Management

· Train, coach, anddevelop kitchen staff to maintain consistency in food quality.

· Conduct performanceappraisal and recommend promotions, disciplinary actions, and termination where necessary.

MenuDevelopment and Cost Control

· Plan menus, develop newproducts and recipes, and ensure consistency in taste and presentation.

· Be accountable for foodcosting, portion control, and overall kitchen cost management.

Procurement andSupplier Management

· Oversee ordering ofingredients and supplies.

· Liaise and negotiatewith suppliers to ensure quality goods at competitive pricing.

· Ensure proper receivingand quality checks of all deliveries.

Food Qualityand Compliance

· Ensure all dishes areprepared according to established recipes and quality standards.

· Enforce food safety,hygiene, and sanitation standards in accordance with company SOP and regulatory requirements.

OperationalPlanning and Expansion

· Lead kitchen setup fornew restaurant openings.

· Ensure operationalreadiness and standardisation across outlets.

Reporting andAccountability

· Prepare reports onkitchen operations, performance, and issues.

· Be accountable foroverall kitchen performance and outcomes.

Ad-hoc ManagerialDuties

· Perform any othermanagerial duties as assigned by Management.