EXECUTIVE CHEF

Roles & Responsibilities • can work on public holidays • can work between different shops • Control and direct the food preparation process and any other relative activities • Construct menus with new or existing culinary creations ensuring the variety and quality of the servings • Plan orders of equipment or ingredients according to identified shortages • Arrange for repairs when necessary • Remedy any problems or defects • Be fully in charge of hiring, managing and training kitchen staff • Oversee the work of subordinates • Estimate staff’s workload and compensations • Maintain records of payroll and attendance • Comply with sanitation regulations and safety standards •