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 Arrange for repairs when necessary Remedy any problems or defects 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