Executive Chef

Job Scope: To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis To oversee kitchen and service staff To develop menu rotations; be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production. To oversee operations to ensure that food quality, costing, food safety and hygiene standards are in li