EXECUTIVE CHEF

1. Kitchen Management

• Oversee all kitchen operations and ensure smooth daily workflow
• Manage kitchen stations, workflow distribution, and cooking standards
• Ensure cleanliness and hygiene comply with NEA standards and food safety regulations

2. Menu Planning & Development

• Design and update menus based on seasonality, cost, and customer preference
• Create new dishes and improve existing recipes
• Standardise recipes to ensure consistency in taste and presentation

3. Team Leadership

• Recruit, train, and supervise kitchen staff (chefs, cooks, kitchen assistants)
• Schedule shifts and allocate duties to kitchen team
• Monitor staff performance and provide guidance and discipline when needed

4. Cost Control & Inventory

• Manage food cost, portion control, and waste reduction
• Monitor stock levels and order kitchen supplies and ingredients
• Work with suppliers to ensure quality and cost efficiency

5. Quality Control

• Ensure all food served meets company quality standards
• Conduct regular checks on taste, presentation, and portion size
• Handle customer feedback related to food quality

6. Compliance & Safety

• Ensure compliance with food hygiene, safety, and workplace regulations
• Maintain proper storage, labeling, and handling of food items
• Ensure kitchen equipment is properly maintained and safe to use

7. Coordination with Management

• Work with restaurant/operations manager on business planning and promotions
• Support banquet, catering, or special event menu planning when required