Executive Chef

Overall Kitchen Leadership

·   Take full charge of allkitchen operations, including food preparation, production           workflow, and operational planning.

·   Exercise independentjudgment in managing kitchen operations and resolving   operational issues.

         Supervision andControl of Kitchen Staff

·   Supervise, lead, anddeploy kitchen staff across all sections.

·   Plan manpower allocationand ensure efficient staffing of kitchen operations.

·   Ensure staff discipline,performance, and compliance with company policies and           SOPs.

         Authority in HRand Staff Management

·   Train, coach, anddevelop kitchen staff to maintain consistency in food quality.

·   Conduct performanceappraisal and recommend promotions, disciplinary actions,         and termination where necessary.

         MenuDevelopment and Cost Control

·   Plan menus, develop newproducts and recipes, and ensure consistency in taste          and presentation.

·   Be accountable for foodcosting, portion control, and overall kitchen cost          management.

         Procurement andSupplier Management

·        Oversee ordering ofingredients and supplies.

·        Liaise and negotiatewith suppliers to ensure quality goods at competitive pricing.

·        Ensure proper receivingand quality checks of all deliveries.

         Food Qualityand Compliance

·   Ensure all dishes areprepared according to established recipes and quality      standards.

·   Enforce food safety,hygiene, and sanitation standards in accordance with        company SOP and regulatory requirements.

         OperationalPlanning and Expansion

·        Lead kitchen setup fornew restaurant openings.

·        Ensure operationalreadiness and standardisation across outlets.

         Reporting andAccountability

·        Prepare reports onkitchen operations, performance, and issues.

·        Be accountable foroverall kitchen performance and outcomes.

         Ad-hoc ManagerialDuties

·        Perform any othermanagerial duties as assigned by Management.