Description
The Executive Chef coordinates and supervises kitchen activities, develops healthy menus, prepares meals for different dietary goals, manages portions and ingredients, guides the kitchen team, monitors stock and waste, ensures food storage and hygiene compliance, develops fitness dishes, and maintains kitchen organization and cleanliness. The role requires general secondary education, professional culinary or gastronomy training, at least 10 years of professional experience, professional kitchen equipment experience, and knowledge of food hygiene, safety, and healthy eating.
