Group Executive Chef

CBD

6 days/week

11am to 11pm (2 hrs break)

• Develop and implement culinary strategies for multiple outlets to align with the company’s vision and brand identity.
• Create and standardize menus across outlets, ensuring consistency in flavor, presentation, and quality.
• Oversee the creation of seasonal, promotional, and event-specific menus to attract customers and increase revenue.
• Ensure uniformity in food preparation, portion sizes, and presentation across all locations.
• Maintain high standards of food safety, sanitation, and hygiene at all outlets.
• Monitor food costs, waste, and portion control across locations to optimize resources and reduce wastage.
• Develop and enforce standardized procedures for kitchen cleanliness, equipment maintenance, and safety protocols.

...