EXECUTIVE CHEF

About this role

Core Responsibilities Menu Development: Design seasonal menus, craft original recipes, and set standards for flavor, quality, and plating presentation. Staff Management: Hire, train, schedule, and mentor kitchen personnel including sous chefs, line cooks, and prep teams. Financial & Inventory Contro

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• Customer Service
• Design
• Education and Training
• F&B
• Hospitality
• Menu Development
• Quality Management
• Safety Compliance

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