Executive Chef

Roles and Responsibilities

• Manage kitchen operations, ensuring high-quality food production and presentation.
  
• Develop menus, recipes, and pricing strategies to meet business objectives.
  
• Oversee catering events, including planning logistics and staff management.
  
• Conduct regular inventory management to minimize waste and optimize stock levels.
  
• Ensure compliance with health and safety regulations, maintaining a clean working environment.
  

Desired Candidate Profile

• 10-20 years of experience as an Executive Chef or similar role in the hospitality industry.
  
• Strong knowledge of world cuisine production methods and techniques.
  
• Excellent menu planning, food costing, and beverage control skills.