Executive Chef

Role & responsibilities

1. Conduct Regular audits and inspections across the restaurants in multiple locations

2. Develop and implement company wide food safety and health safety protocols

3. Train BOH- Staffs on compliance standards and best practices

4. Monitor inventory Management procedures across restaurants.

5. Ensure consist ant quality, assurance process and standards are maintained.

6. To ensure all Back of the House operations as per SOP's

7. To handle inventory management, planning, development and implementing the policy.

Preferred candidate profile

A. Bachelors degree in Hotel Management/ Certification if Food safety & HACCP is an additional benefit.

B. Minimum 8 years relevant experience from Five Star Hotels.

C. Ability to maintain confidentiality and integrity.

D. Excellent attention to detail and accuracy.

Perks and benefits