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As First-class Executive Chef you will be responsible for leading the overall kitchen operations of the hotel. You will train and manage kitchen team members, supervise/coordinate all related culinary activities, estimate food consumption and purchase of food, select and develop recipes. Further you would need to standardize production of dishes to ensure consistent quality, establish presentation, technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in the kitchen. You may be required to support your employees during special occasions and will oversee special catering events. The Executive Chef is directly responsible for hiring the needed team with the Human Resources Manager according to the company policy, moreover responsible for developing and performance of the kitchen team and will be direct reporting to the General Manager. Additionally, the Executive Chef will work by reducing the unnecessary expenses, upgrading the hotel revenue and ensuring the profitable kitchen operations.
CORE WORK ACTIVITIES