EXECUTIVE CHEF
- Developing unique and cuisine-appropriate menus.
- Collaborating with the Restaurnt manager to set item prices
- Staying current on developing trends in the restaurant industry.
- Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
- Monitoring inventory and purchasing supplies and food from approved vendors.
- Hiring, training and supervising kitchen staff
- Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
- Identifying and introducing new culinary techniques.
- Preparing meals and competing prep support as needed.
