Executive Chef/ Head Chef

Key Responsibilities:

• Oversee all kitchen operations, ensuring efficiency, consistency, and adherence to hygiene and safety standards.
• Lead, train, and motivate the culinary team to deliver high-quality dishes.
• Maintain high standards of food quality, taste, and presentation at all times.
• Collaborate in developing new menu items and enhancing existing offerings.
• Manage food cost, inventory, and procurement in coordination with relevant departments.
• Ensure compliance with company policies and local health regulations.
• Work closely with management to support overall restaurant objectives and guest satisfaction.

Qualifications & Skills:

• Proven experience in a culinary leadership role.
• Strong knowledge of food safety, kitchen operations, and culinary techniques.
• Creativity and passion for menu development and innovation.
• Excellent leadership, communication, and team-building skills.
• Ability to work under pressure in a fast-paced environment.