Executive Chef

Key Responsibilities
Kitchen Operations
Oversee all daily kitchen operations and ensure smooth service.
Maintain consistently high standards of food quality, taste, presentation, and portion control.
Develop and maintain recipes, preparation methods, and kitchen procedures.
Coordinate closely with the Restaurant Manager and front-of-house team.
Ensure efficient preparation and execution during busy service periods.
Monitor kitchen equipment and arrange maintenance or repairs when required.
Menu Development
Create and update menus based on concept, customer preferences, seasonality, and market trends.
Develop new dishes and conduct regular menu reviews.
Ensure recipes are properly documented and standardized.
Calculate recipe costs and ensure menu pricing supports profitability.
Maintain appropriate menu variety while controlling complexity and food waste.
Team Leadership
Recruit, train, supervise, and develop kitchen employees.
Prepare kitchen staff schedules and ensure adequate staffing levels.
Conduct pre-shift meetings and communicate daily priorities.
Establish clear performance standards and provide regular feedback.
Maintain discipline, teamwork, and professional conduct within the kitchen.
Identify training needs and support staff development.
Cost & Inventory Control
Manage food costs and maintain target food-cost percentages.
Monitor purchasing, receiving, storage, and inventory procedures.
Work with suppliers to maintain product quality and competitive pricing.
Minimize food waste, spoilage, and unnecessary expenses.
Conduct regular inventory counts and investigate variances.
Ensure proper stock rotation using FIFO principles.
Food Safety & Hygiene
Ensure compliance with food safety, sanitation, and hygiene regulations.
Maintain high standards of personal and kitchen hygiene.
Monitor food storage temperatures and handling procedures.
Ensure proper labeling, storage, and rotation of ingredients.
Conduct regular kitchen inspections and take corrective action when necessary.
Maintain required food safety documentation and records.
Financial & Operational Responsibilities
Monitor kitchen labor costs and productivity.
Support the management team in achieving profitability targets.
Review daily kitchen performance and operational costs.
Prepare or contribute to food-cost and operational reports.
Identify opportunities to improve efficiency and reduce costs without compromising quality.