Executive Chef

Executive Chef has the following job duties;. 1. Develop and constantly update the work schedule of employees for the operational part of the kitchen - which aligns with the restaurant's operating hours from Monday to Sunday 2.Ensure that all employees are well trained and comply with duties accordingly 3.Ensure that employees in the kitchen operations department comply with the Overtime Work Policy that has been set 4. Carry out inventory checks on a daily basis for high-cost raw materials, especially meat, chicken, fish and marinated items. And weekly inventory review of wet ingredients such as vegetables and fruits, spices and packaging required for store operations. Record inventory systematically in the given excel file 5. Create an innovative, seasonal and varied menu that can be improved to meet various guest preferences and dietary requirements. 6. Conduct periodic inspections of the kitchen, equipment, and storage areas to maintain cleanliness and order. 7.Responsible for ensuring that operating costs in the kitchen can be reduced according to the annual budget by monitoring the use of materials, portion control and waste reduction 8.Provide continuous training and development opportunities for kitchen workers, including cooking techniques, menu knowledge, food serving techniques and customer service skills. 9.Experts cook dishes from all parts of the kitchen from appetizers, main dishes, hot dishes, desserts & pastries, seafood & grills. This Executive Chef has to take over the work when there is a lack of staff in the kitchen 10. Have knowledge about the market, food standards and market trends 11.Establish daily production plans and prepare forecasts for upcoming production preparations 12.Highlight any repair or maintenance issues related to the operational part of the kitchen and always ensure that the maintenance conditions in the kitchen are well controlled