Executive chef

Key Responsibilities:

• Experience Requirement: Bring 5 to 6 years of professional experience in culinary operations.
• Culinary Expertise: Possess thorough knowledge of all varieties of cuisines.
• Food Costing & Recipe Development: Manage food cost effectively and create standardized recipes.
• Menu Planning: Plan, design, and implement menus that align with the restaurant's vision and customer preferences.
• Kitchen & Team Management: Lead and manage the kitchen team, including manpower planning, scheduling, and performance management.