EXECUTIVE CHEF

About this role

• Ensuring promptness, freshness, and quality of dishes. • Coordinating cooks' tasks. • Implementing hygiene policies and examining equipment for cleanliness. • Designing new recipes, planning menus, and selecting plate presentations. • Reviewing staffing levels to meet service, operational, and fin

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• F&B
• Equipment and Inventory Management
• Financial Objectives
• Recipe Development
• Menu Planning

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