Executive Chef

1. Kitchen Management Oversee daily kitchen operations to ensure smooth and efficient service. Implement standard operating procedures (SOPs) and maintain cleanliness and hygiene as per food safety norms. Ensure coordination among kitchen staff and with front-of-house teams. 2. Training & Development Train and mentor kitchen staff to maintain consistency, improve skills, and ensure team efficiency. Conduct regular workshops and hands-on sessions to keep staff updated with culinary trends and techniques. 3. Inventory Management Monitor stock levels of ingredients and kitchen supplies. Manage ordering, receiving, and proper storage to minimize wastage and control food costs. Maintain accurate inventory records and conduct regular audits. 4. Costing & Budgeting Develop and standardize recipes with proper portioning and cost control. Analyze food cost reports and identify opportunities to improve profitability without compromising quality. Work closely with management to maintain budgeted food costs. 5. Hiring & Staffing Lead the recruitment and selection process for kitchen staff. Ensure proper onboarding, orientation, and integration of new team members. Monitor performance and provide feedback to build a strong kitchen team. 6. Quality Management Uphold high standards of food presentation, taste, and quality. Conduct regular quality checks and ensure that all dishes meet the brands culinary standards. Address customer feedback and complaints related to food quality with prompt and effective solutions. Qualifications: Proven experience as an Executive Chef or in a similar leadership role in a high-volume kitchen. Culinary degree or relevant certification preferred. Strong leadership, communication, and organizational skills. In-depth knowledge of kitchen operations, food safety standards, and inventory management systems. Ability to work under pressure and adapt to a dynamic environment.