Executive Chef

Executive Chef

Responsibilities:

• Plan and direct food preparation and culinary activities.
• Create and modify menus to meet quality standards.
• Ensure fresh and quality dishes.
• Estimate food requirements and food/labor costs.
• Comply with nutrition and sanitation regulations.
• Keep up with cooking trends and best practices.
• Supervise kitchen staff activities.
• Hire and train kitchen staff such as cooks and food preparation staff.
• Perform administrative tasks such as taking stock of food and equipment supplies and creating purchase orders.

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