Executive Chef

Job Summary Lead and manage kitchen operations by controlling food preparation, designing menus, planning orders, and overseeing staff hiring, training, and performance to ensure high-quality culinary service and compliance with safety standards. Responsibilities Manage food preparation processes to ensure timely and high-quality meal production Design and update menus with new or existing culinary creations to maintain variety and quality Plan and order kitchen equipment and ingredients based on inventory shortages to maintain smooth operations Coordinate and arrange timely repairs of kitchen equipment to minimize downtime Identify and resolve operational problems or defects to maintain kitchen efficiency Hire, train, and manage kitchen staff to build a skilled and effective team Supervise and evaluate subordinate staff to ensure adherence to standards and productivity Assess staff workload and calculate appropriate compensation to optimize labor resources Maintain accurate payroll and attendance records for all kitchen employees Ensure compliance with sanitation regulations and safety standards to uphold a safe working environment Work across different shop locations and on public holidays as required to support business needs