Executive Chef

Executive - Chef

- Responsible for managing kitchen operations and leading culinary teams. - Oversee food preparation, ensuring quality and hygiene standards. - Coordinate with suppliers and manage inventory for kitchen needs. - Maintain consistency in food taste and presentation. - Ensure compliance with safety and sanitation regulations. - Collaborate with management to design menus and control food costs. - Lead and train kitchen staff to enhance performance and efficiency. - Handle customer feedback and resolve kitchen-related issues promptly.