Chef De Cuisine

Head Chef – Job Responsibilities • Supervise daily kitchen operations and food preparation. • Manage and guide kitchen staff, including chefs and commis chefs. • Ensure food quality, taste, presentation, and consistency. • Maintain hygiene, food safety, and sanitation standards. • Monitor stock levels, food costs, and minimise wastage. • Plan daily menus and coordinate food production. • Ensure timely preparation and service of meals. • Train kitchen staff and maintain discipline. 2. Executive Chef – Job Responsibilities • Oversee the overall kitchen operations across the establishment. • Develop menus, recipes, and new culinary concepts. • Lead, train, and manage the entire culinary team. • Control food costs, budgets, purchasing, and inventory. • Maintain high standards of food quality, presentation, and consistency. • Ensure compliance with food safety and hygiene regulations. • Plan kitchen staffing, schedules, and operational requirements. • Coordinate with hotel management, procurement, and other departments. • Monitor kitchen performance, profitability, and customer satisfaction. Head Chef, Executive Chef in a 5 star hotel