Executive Chef

• Lead and manage the culinary team including sous chefs cooks and kitchen staff to ensure smooth operation of the kitchen.
  
• Develop innovative and creative menus that reflect current culinary trends and meet the expectations of our discerning clientele.
  
• Oversee food preparation cooking and presentation to ensure dishes are prepared to the highest standards of quality taste and appearance.
  
• Maintain inventory levels and control food costs through effective purchasing storage and portion control practices.
  
• Ensure compliance with health and safety regulations and maintain a clean and sanitary kitchen environment at all times.
  
• Train and mentor kitchen staff to maintain high standards of performance and professionalism.
  
• Collaborate with management to develop and implement strategies for achieving culinary excellence and guest satisfaction.
  
• Stay updated on industry trends and best practices and continuously strive for improvement and innovation in culinary offerings.
  

Requirements