Job Description
An executive chef leads the entire kitchen. They focus on big-picture management, such as creating menus, managing budgets, and hiring staff, rather than doing the daily cooking.Kitchen Recruit, interview, and train line cooks and sous chefs.Team Supervision: Guide the kitchen crew to work fast and safely.Scheduling: Set work hours and manage kitchen staff performance.Menu and Food Quality Menu Design: Create new recipes and seasonal dishes.Quality Control: Taste food and check plates before they go out to guests.Food Safety: Make sure the kitchen follows all health and cleaning rules.Business and Finances. Cost Control: Track food costs and set prices for menu items.Ordering Supplies: Buy food, ingredients, and kitchen tools from vendors.Budgeting: Plan the money spent on labor and kitchen g