As Executive Chef your primary responsibilities include:
- Ensuring a high quality of food and presentation at all times
- Full responsibility for your kitchen and team
- Developing and costing menus with expectation to capture both in-house and local markets
- Implementing daily/weekly specials
- Working closely with the Venue Manager
- Achieving set profit/budget targets
- Keeping up to date with industry changes by actively networking with industry peers and venues
- Overseeing ordering and stock control
- Full responsibility for WH&S
