Executive Chef

Lead the day-to-day operations of the kitchen, ensuring food preparation and presentation meet the highest quality and brand standards.
Train and mentor kitchen staff, fostering a culture of teamwork and excellence.
Design and implement impactful training programs to enhance culinary skills and maintain best practices for food safety and hygiene.
Innovate and create new menu items that align with guest preferences and seasonal trends, enriching the dining experience.
Monitor food costs, inventory levels, and kitchen expenses, ensuring efficient operations and minimizing waste while maximizing profitability.
Collaborate with other departments to plan and execute events, banquets, and special menus, ensuring seamless delivery and guest satisfaction.
Requirements:
Relevant certification in culinary arts or a related field.
Proven experience in a similar role, with a strong track record of leading and managing kitchen operations.
Applicants must be willing to work in Masai.#J-18808-Ljbffr