Executive Chef

Prime Function • Develop food and service philosophy based around southern Indian, western, and SE Asian cuisines • Ensure quality is maintained with a standardised product. • Develop new menu package and ongoing customised client menus • Maintain cost effectiveness by maintaining profitability in all areas. • Constantly evaluate systems to facilitate improvement where possible. • Ensure HACCP procedures are followed and clear records are kept at all times. • Ensure the highest standard in preparation of food production and delivery. • Ensure consistency of all product deliveries. • Exceed guest expectations in quality and service of food products.