Executive Chef

Menu Development & Innovation:

 Design and execute an appealing and profitable menu focused on vegetarian Continental and world cuisines.

Kitchen Operations & Management: 

Plan and oversee the complete kitchen setup and organization to ensure maximum efficiency and flow.

 Control and manage all kitchen activities, ensuring food quality and consistency during preparation and service.

Team Leadership & Training:

 Lead, mentor, and train kitchen staff on culinary techniques, quality standards, and efficient workflows.

 Establish work schedules, delegate tasks, and oversee the work of all kitchen personnel.

Compliance & Cost Control:

 Ensure strict compliance with all nutrition, sanitation, and safety regulations.

 Manage kitchen budgets, control food and labour costs, and minimize waste without Compromising quality.