Executive Chef

- Good Health
- Leadership
- Can Working under pressure
- Service skills
- able to work in shift rotations

The department head responsible for any and all kitchens in a foodservice establishment. Ensures that all kitchens provide nutritious, safe, eye - appealing, properly flavored food. Maintains a safe and sanitary work environment for all employees. Other duties include menu planning, preparation of budgets, and maintenance of payroll, food cost, and other records. Specific duties involving food preparation are the establishment of quality standards, training of employees in cooking methods, presentation techniques, portion control, and retention of nutrients.

- 8 days off per month
- Service Charge
- Provident Fund
- Funeral Fund (Volunteer)
- Bonus (as per policy)
- Other benefits by law