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

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