Ensure the smooth running of kitchen operations in the absence of the Executive Chef.
• Plan and oversee daily production activities, ensuring balance between local and international menu offerings.
• Monitor food preparation methods, portion sizes, and presentation standards.
• Maintain cost controls and inventory accuracy by coordinating with storekeepers and vendors.
• Supervise hygiene practices, HACCP compliance, and staff discipline within the kitchen.
• Lead pre-shift briefings and daily production planning with Chef de Parties.
SALARY: 200K - 250K ( Monthly )
LOCATION: Independence layout, Enugu State.