Executive Culinary Leadership Position
Oversight of day-to-day kitchen operations involves directing and coordinating the preparation, cooking, and presentation of meals. The executive chef is responsible for maintaining high culinary standards by adhering to strict quality control measures. This includes monitoring food safety protocols to prevent cross-contamination.
Maintenance of high culinary standards also entails staying abreast with new trends in cuisine while fostering innovation through creative input into menu planning. Menu development should be done using seasonal ingredients that reflect a balanced mix of flavors and textures.
* Recruitment, training & performance management
guidelines;
audit reports on quality indicators
documented periodically as hard copy or soft copies.
vendor relationships maintained professionally
inclusive company policies enable catering options included within both regular daily menus at restaurants like casual dining,
serving nutritional levels require large amount fo fruit/vegetables throughout these tasteful diverse presentations lasting approx 30 minutes after service provided all essential