Executive Chef

About this role

Responsible for overall operations, strategic planning, and menu development, rather than daily cooking. They manage kitchen staff, handle budgeting, food costs, and inventory, and ensure high-quality food standards. Often acting as a corporate manager, they may oversee multiple outlets in hotels or large restaurant groups.

Key Responsibilities and Roles:

Menu & Culinary Development: Creating, testing, and pricing dishes.

Administrative Management: Budgeting, managing food costs, purchasing supplies, and negotiating with vendors.

Leadership & Staffing: Hiring, training, scheduling, and mentoring kitchen personnel (including sous chefs).

Quality & Safety Control: Ensuring compliance with health codes and maintaining food quality standards.