Executive Chef

Lead the Kitchen Team. Responsible for menu planning, standardization & costing of recipes. Plan Staffing for the restaurant. Involved in Interview & Selection Process of the kitchen team. Training calendar for the kitchen team. Staff Briefing, Rostering. Indenting, Ordering, Material Management. Explore New menu options. Improve profitability of the kitchen by effective cost control and wastage elimination. Guest Interaction. Ensure the Hygiene Standards are maintained in the Kitchen. Ensure t…