Chef Executive

Station Management: Responsible for the daily operation of a specific station (e.g., grill, fish, sauces). Food Preparation & Quality: Prepares, cooks, and plates food, ensuring consistency with restaurant recipes and quality standards. Supervision: Leads commis chefs or junior staff assigned to their station, providing training and guidance. Inventory & Cost Control: Monitors ingredient stock levels, orders supplies, and manages waste to keep costs within budget. Hygiene & Safety: Maintains a clean workspace and adheres strictly to health, safety, and sanitation regulations (e.g., HACCP/NEA standards). Collaboration: Works with the Sous Chef to develop new menus and dishes