Executive Chef

Responsibilities:

• Participates in preparing the annual budget and operational plans for the central kitchen
• Participates in establishes the central kitchen Policies and Procedures manuals ensuring total compliance by all company employees
• Participates in setting the standards and performance measures (KPIs) for the central kitchen
• Reviews daily program schedule and manages food production operations in central kitchen
• Manages special menus creation process which suits the food style, clients needs and to project and monitor trend and predict cost
• Ensures and checks that station guides are daily updated in all areas such as (recipes) to obtain and ensure high quality of food
• Monitors and checks Inventory in store to ensure proper storage
• Inspects central kitchen outlets to ensure hygiene, health, safety and following of all company standards and checks central kitchen manual daily to ensure professional and efficient operation of kitchen department and that all company standards, specifications, and ISO requirements are implemented and maintained