Executive Chef

• 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 saving.
• Managing and working closely with other Chefs of all levels.
• Approve and garnish dishes before they reach the customer.
• 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 staffs workload and compensations.
• Responsible for ensuring the kitchen meets all regulations including food safety guidelines.
• Comply with nutrition and sanitation regulations and safety standards.
• Foster a climate of cooperation and respect between coworkers.
• Take care of online orders (i.e. Swiggy and Zomato) and customers review too and weekly have a discussion with the Managers regarding the customers review to maximize the positive response .

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