Executive Chef Cum Quality Assurance Officer

Kitchen Leadership & Management Oversee daily operations of the entire kitchen. Lead, manage, and train the kitchen team (chefs, cooks, stewards, etc.). Set performance standards and ensure discipline and teamwork. Menu Planning & Development Design and update innovative, seasonal, and cost-effective menus. Create special menus for events, promotions, or VIPs. Ensure menus meet dietary, nutritional, and presentation standards. Quality & Food Safety Assurance Maintain high standards of food quality, taste, and presentation. Ensure kitchen hygiene, cleanliness, and sanitation meet regulatory and internal standards (e.g., HACCP, WSQ). Conduct regular kitchen inspections and audits. Cost Control & Budgeting Manage food costs, portion control, and minimize waste. Monitor inventory, purchasing, and storage practices. Work with management to meet budget goals and maintain profitability. Health, Safety, and Compliance Ensure compliance with local food regulations and licensing. Implement kitchen safety protocols to avoid accidents or hazards. Prepare for audits or inspections and ensure all documentation is in order.