Executive Chef

Overall company responsibility of the production of nutritious safe food serviced at clients premises.

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Generate recipe costing cards of all menu items
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers