Job Responsibilities
Lead and manage daily kitchen operations
Design, plan, and update menus
Ensure consistent food quality, taste, and presentation
Supervise, train, and motivate kitchen staff
Manage food cost, inventory, and supplier coordination
Ensure compliance with food safety and hygiene standards
Control wastage and maintain cost efficiency
Work closely with management on promotions and special events
Requirements
Proven experience as an Executive Chef or Head Chef
Strong leadership and kitchen management skills
Good knowledge of food cost control and inventory management
Ability to work in a fast-paced environment
Strong understanding of food safety and hygiene standards
Creativity in menu planning and food presentation