Responsibilities:

Menu Development:

• Create innovative and appealing menus that align with the restaurant’s concept and meet customer preferences.
• Stay updated on culinary trends, sourcing high-quality ingredients to enhance the dining

Kitchen Management:

• Lead and manage the kitchen team, ensuring a positive and collaborative working
• Implement and maintain high standards of food preparation, presentation, and safety.
• Oversee inventory management, ordering supplies, and controlling costs to achieve budget targets.

Quality Control:

• Conduct regular quality checks on food items to ensure consistency and adherence to established standards.
• Implement and enforce sanitation and hygiene standards in compliance with health

Training and Development:

• Train, mentor, and develop kitchen staff to enhance their skills and foster a culture of continuous improvement.
• Foster a culture of creativity, teamwork, and professional growth within the culinary

Vendor Relationships:

• Build and maintain strong relationships with suppliers and vendors to ensure the availability of high-quality ingredients.

Event Coordination:

• Collaborate with the management team to plan and execute special events, ensuring seamless kitchen operations and exceptional guest experiences.

Qualifications:

• Proven experience as an Executive Chef or in a similar leadership
• Culinary degree or equivalent certification
• Strong knowledge of culinary trends, techniques, and best
• Excellent leadership and communication
• Ability to work in a fast-paced environment and make quick
• Strong organizational and multitasking