What does a Executive Chef do?

The Executive Chef is responsible for overseeing all culinary operations and ensuring the highest quality of food production. Reporting directly to the CEO, this role involves menu planning, recipe development, kitchen management, and maintaining food safety standards. The Executive Chef will lead a team of talented chefs and collaborate with other departments to deliver exceptional dining experiences.

Responsibilities of Executive Chef

• Oversee and manage all aspects of the culinary operations at Master, ensuring the highest quality of food production and presentation.
• Develop and create innovative menus that align with the company's vision and brand.
• Plan and execute large-scale events and catering functions, including menu planning, staffing, and coordination with other departments.
• Train, mentor, and supervise a team of chefs, cooks, and kitchen staff, ensuring their professional growth and adherence to food safety and sanitation standards.
• Collaborate with purchasing and procurement teams to source and select the best quality ingredients and products for the kitchen.
• Monitor and control food costs, inventory levels, and wastage, implementing strategies to optimize profitability without compromising quality.
• Maintain a safe and clean working environment, adhering to all health and safety regulations and guidelines.
• Stay updated with industry trends, new techniques, and emerging ingredients, incorporating them into the menu offerings when appropriate.
• Foster a positive and collaborative work culture, promoting teamwork, open communication, and a strong