The Executive Chef is responsible for leading, managing and organizing all aspects of food production to the highest professional standards in accordance to the standard operating procedures. He / she is in charge of proper sanitation in production area, well stocking, proper storage, intra ?department coordination, food sales program and quality control and production cost calculations. Key Accountabilities ? Recruit, train, motivate and evaluate his / her team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company. ? Implement adequate hygienic procedures and guidelines as set for the brand and ensure that health and safety regulations are followed at all times in the restaurant. ? Approve all prepared food items that leave his or her kitchen by checking them according to the quality standards, the brand?s specifications and the presentation guidelines in order to maintain high and consistent quality. ? Ensure that quality culinary dishes are served on schedule.
