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.