Executive

Responsibilities:

Menu Development & Innovation

• Develop and implement creative and seasonal menus aligned with the restaurant's concept, brand, and vision.

Kitchen Operations Management

• Oversee all aspects of kitchen operations including food preparation, cooking, plating, and timely service delivery.

Team Training & Leadership

• Train, mentor, and supervise the culinary team while ensuring adherence to culinary standards and food safety regulations.

Inventory & Waste Control

• Manage inventory levels, ensure proper stock availability, and minimize food waste through effective planning and control.

Cost Control & Quality Management

• Collaborate with management to monitor food costs and implement cost-saving measures without compromising food quality.

Industry Trends & Continuous Improvement

• Stay updated with current culinary trends, techniques, and best practices, incorporating them into menu planning and kitchen operations.