As Executive Chef you’ll be responsible for all food production in all kitchens, Catering, and other outlets. Develops menus, food purchase specifications and recipes. Supervises staff and volunteers along with overseeing culinary training. Develops and monitors food and labor budget for the department. Maintains highest professional food quality and sanitation standards. You’ll also ensure kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly.
Qualifications And Requirements
Degree or certificate in culinary arts
5 years’ experience as an Executive chef
Must speak local language(s)
At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience
