EXECUTIVE CHEF

Prepare and deliver fresh, high-quality dishes on time to meet customer satisfaction and operational standards

Coordinate and assign tasks to cooks to streamline kitchen workflow and improve service efficiency

Implement and enforce hygiene policies and inspect kitchen equipment to maintain cleanliness and safety standards

Manage menu planning, food quality, food safety compliance, cost control, and overall kitchen operations to ensure smooth service and consistent customer satisfaction

Monitor inventory levels to maintain adequate stock of food supplies and restaurant essentials, preventing shortages

Set measurable performance standards for kitchen staff to improve productivity and quality

Requirements

Bachelor's degree in Culinary or related field

At least 5 years of working experience in the F&B industry

Advanced knowledge of professional food principles and practices

Excellent communication and organizational skills