Executive Chef

1. Create menus and ensure the quality of dishes before they reach the customer. 2. Plan and direct food preparation and culinary activities. 3. Manage the kitchen staff and coordinating food preparation. 4. Ensure compliance with health and safety regulations. 5. Maintain inventory and ordering supplies as needed.

• Strong knowledge of continental cuisine and local dishes. • Ability to cook for efficiently under pressure. • Experience working in rotational or shift-based environments. • Solid understanding of food safety, hygiene, and sanitation standards. • Strong leadership and team management skills. • Good organizational and time management abilities.