Executive Chef

Responsibilities

Developing and maintaining relationships with suppliers and vendors. Conducting regular health and safety inspections and audits to ensure compliance with local and national regulations. Creating and enforcing standard operating procedures for food handling and storage to prevent contamination and foodborne illnesses. Developing and implementing inventory management systems to track usage and minimize waste. Skills

Have a creative mindset and be able to develop new and innovative menu items that appeal to customers. Be able to maintain high standards of cleanliness and sanitation throughout the kitchen, ensuring that all food is safe and hygienic to eat. Possess an acute sense of taste and smell, enabling them to detect even subtle variations in flavor and texture. Demonstrate strong conflict resolution skills and be able to handle customer complaints and other issues in a professional and effective manner.

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