The Executive Chef is responsible for overseeing kitchen operations, menu creation, food preparation, and team management. This role ensures the highest standards of food quality, presentation, and safety are maintained.

Key Responsibilities:

• Lead and manage kitchen staff, ensuring effective teamwork and efficiency.
• Design and update menus, focusing on creativity and seasonal ingredients.
• Oversee food preparation and ensure dishes are prepared to the highest standards.
• Maintain food safety, hygiene, and cleanliness in the kitchen.
• Control inventory and order supplies as needed.
• Manage kitchen budget, ensuring cost control and waste reduction.
• Train and mentor junior chefs and kitchen staff.
• Collaborate with front-of-house staff to ensure seamless service.