Executive

Responsibilities:

Creative Direction & Leadership

• Provide creative leadership to the kitchen team, fostering a culture of innovation, high standards, and culinary excellence.

Menu Planning & Development

• Create and update menus based on seasonal ingredients, market trends, and customer preferences to enhance the dining experience.

Kitchen Operations Management

• Oversee day-to-day kitchen operations, ensuring efficiency, smooth workflow, and strict adherence to food safety and hygiene standards.

Staff Recruitment & Training

• Recruit, train, and manage kitchen staff, including chefs, cooks, and kitchen assistants, to maintain consistent performance and quality.

Organizational & Time Management

• Demonstrate strong organizational and time-management skills to coordinate multiple kitchen activities and meet service timelines.