EXECUTIVE CHEF

Executive Chef – Restaurant Roles & Responsibilities

Manage and supervise the entire kitchen operation.

Plan menus, recipes, and daily food production.

Supervise chefs, cooks, and kitchen staff.

Ensure food quality, taste, presentation, and consistency.

Monitor food costs, portion sizes, and wastage.

Check stock levels and coordinate with suppliers for ingredients.

Ensure proper food hygiene, safety, and kitchen cleanliness.

Train and guide kitchen staff.

Plan staff schedules and allocate kitchen duties.

Coordinate with the Restaurant Manager and management team.

Develop new dishes and improve existing menus.