Executive Chef

Plan the kitchen operations i.e. Menu Manpower workflow procurement QHSE & training for the kitchen production team Direct the preparation seasoning and cooking of salads soups fish meats vegetables desserts or other foods. May plan and price menu items order supplies and keep records and accounts. Will work on the range with the kitchen team to train guide & develop Take charge of the assigned kitchen/s of operations Monitor sanitation practices to ensure that employees follow standards and regulations Prepare Produce and Present food to the agreed standard and quality with proper presentation and prepared to the agreed profit accordance with company policy Organize all resources within the kitchen for optimum productivity and use Prepare cook and produce food with particular emphasis on presentation hygiene and economy Plan and cost