As Executive Head Chef i am responsible for maximising profit from all food produced and served by creating and sourcing great products and menus using local and seasonal produce together with strong control of costs. Responsible for delivering outstanding menus and exceptional dishes. I achieve this by monitoring customer satisfaction and repeat purchase, through delivery of consistently high standards of menu, produce, cooking processes and dish presentation.My key goal is to develop a strong reputation for the business and develop/retain and recruit a highly motivated team whilst exceeding the annual target for food profit contribution.Overall responsible for the Kitchen and its staff, directing all kitchen activities and ensuring thepreparation of our food - helping create memorable experiences for guests - whenever and wherever they dine. To ensure quality, kitchen maintenance, food safety procedures and inventory functions are kept to the highest standards - to make sure our kitchens are always running smoothly.