Executive Chef

Lead kitchen operations by managing ingredient ordering, supervising cooking activities, training staff, and ensuring quality, hygiene, and efficiency in a fast‑paced F&B environment. Collaborate with suppliers and support menu planning and new product creation.

• Manage weekly and daily ingredient ordering for individual kitchen sections to ensure uninterrupted operations
• Supervise cooking activities to ensure dishes meet established recipes and quality standards
• Prepare mise‑en‑place and ingredients to support smooth daily kitchen operations
• Maintain the highest standards of kitchen cleanliness and hygiene at all times
• Train new employees to ensure consistent food presentation, taste, and texture
• Evaluate subordinate performance and recommend promotions or other personnel actions
• Ensure kitchen staff comply with quality, hygiene, and cleanliness standards
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