Executive Chef

Confidential Company

Ø Planning and directing food preparation and culinary activities

Ø Modifying menus or creating new ones that meet quality standards

Ø Estimating food requirements and food/labor costs

Ø Assist cooks and kitchen staff with various tasks as needed

Ø Supervise kitchen staff’s activities

Ø Recruit and manage kitchen staff

Ø Comply with nutrition and sanitation regulations and safety standards

Ø Obtaining feedback on food and service quality, and handling customer problems and complaints.

Ø Setting and monitoring performance standards for staff

Ø Oversee purchasing to stay within certain budget

Ø Maintain stock levels ordering new supplies when needed

Ø Immediately reporting and documenting to management any observed or known safety hazards, conditions or unsafe practices and procedures.

Ø Participate IMS awareness and implementations

Ø Maintaining relevant files and documentation as per IMS requirements

Ø Complying with the company safety procedures, rules, and regulations always.

Ø Reporting any unsafe acts unsafe conditions or incidents to the QHSE Officer

Ø Taking proper care of and use of any personal protective equipment supplied to them.

Ø Attending all QHSE trainings, toolbox talks & meetings to which he is invited and to pay attention to the hazard analysis and emergency procedures covered in such meetings.