The Executive Chef is responsible for leading all kitchen operations, menu planning, food preparation, quality control, and kitchen staff management in a catering environment. The role ensures consistent food quality, cost control, and compliance with food safety standards while delivering exceptional culinary experiences for clients and guests.
Responsibilities:
Menu Development & Planning
Food Preparation & Quality Control
Kitchen Management
Cost Control & Inventory Management
Food Safety & Hygiene Compliance
Event Coordination
Job Requirements:
Diploma or Degree in Culinary Arts / Hotel Management or equivalent.
Minimum 3
MNCJobz.com will not be responsible for any payment made to a third-party. All Terms of Use are applicable.