Executive Chef

Duties Design varied, high-volume, and nutritious weekly menus tailored to diverse employee demographics and dietary requirements Oversee the end‑to‑end execution of meal services, ensuring food is fresh, properly portioned, and served efficiently during peak canteen hours. Manage bulk ordering, negotiate with food suppliers, and oversee stock rotation to minimize waste and meet budgetary targets. Recruit, train, schedule, and mentor a team of sous chefs, cooks, and scullery workers to ensure a…