Executive Chef

Overall Kitchen Leadership · Take full charge of allkitchen operations, including food preparation, production workflow, and operational planning. · Exercise independentjudgment in managing kitchen operations and resolving operational issues. Supervision andControl of Kitchen Staff · Supervise, lead, anddeploy kitchen staff across all sections. · Plan manpower allocationand ensure efficient staffing of kitchen operations. · Ensure staff discipline,performance, and compliance with company policies and SOPs. Authority in HRand Staff Management · Train, coach, anddevelop kitchen staff to maintain consistency in food quality. · Conduct performanceappraisal and recommend promotions, disciplinary actions, and termination where necessary. MenuDevelopment and Cost Control · Plan menus, develop newproducts and recipes, and ensure consistency in taste and presentation. · Be accountable for foodcosting, portion control, and overall kitchen cost management. Procurement andSupplier Management · Oversee ordering ofingredients and supplies. · Liaise and negotiatewith suppliers to ensure quality goods at competitive pricing. · Ensure proper receivingand quality checks of all deliveries. Food Qualityand Compliance · Ensure all dishes areprepared according to established recipes and quality standards. · Enforce food safety,hygiene, and sanitation standards in accordance with company SOP and regulatory requirements. OperationalPlanning and Expansion · Lead kitchen setup fornew restaurant openings. · Ensure operationalreadiness and standardisation across outlets. Reporting andAccountability · Prepare reports onkitchen operations, performance, and issues. · Be accountable foroverall kitchen performance and outcomes. Ad-hoc ManagerialDuties · Perform any othermanagerial duties as assigned by Management.