Executive Chef

Job Overview
As Executive Chef you’ll be responsible for all food production in all kitchens, Catering, and other outlets. Develops menus, food purchase specifications and recipes. Supervises staff and volunteers along with overseeing culinary training. Develops and monitors food and labor budget for the department. Maintains highest professional food quality and sanitation standards. You’ll also ensure kitchen maintenance, and inventory functions kept to our high standards – to make sure your kitchen is always running smoothly.
People

• Direct daily kitchen activities: Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that you always have the right staffing numbers and food preparation is safe, clean, appealing.
• Develop your team and improve their performance through coaching and feedback and create performance and development goals for colleagues – recognise good performance.
• Recommend or initiate any HR related actions where needed.
• Drive a great working environment for teams to thrive – connect departments to create sense of one team.
• Promote teamwork and quality service through daily communication and coordination with other departments and communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests.
• Conducts meetings to keep culinary staff informed and educated.
• Cooks or directly supervises the cooking of items that require skillful preparation.

Guest Experience

• Encourage guest feedback to improve guest satisfaction.
• Answer guest questions about dishes and kitchen services.
• Help the Food and Beverage Director with event planning.

Financial

• Complete forecasts, plans, and departmental production reports for management.
• Help prepare the hotel’s annual budget and the setting of departmental goals.
• Maintain costing and documentation of all dishes prepared and sold from the kitchen .
• Works with director to prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• controls food and payroll costs to achieve maximum profitability.

Responsible Business

• Oversees and is accountable for all menu development for all food outlets.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Establishes controls to minimize food and supply waste,
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention.
• Develops standard recipes and techniques for high quality food preparation and presentation, minimize food costs and maintaining portion control for all items served.
• Develops procedures to enhance and measure quality; continually updates written procedures to reflect
• State-of-the-art techniques, equipment and terminology.
• Interacts with all stakeholders to assure that food production consistently exceeds the expectations of clients and guests.
• You’ll make sure our dishes are always at their best – we have standards – but it’s down to you to make that room special and memorable for guests
• Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen
• Make sure food and drinks are secure and stored safely – always keep stock replenished to minimize waste
• Ensure that all kitchen equipment and environment are hygienic and working properly
• Always follow governmental regulations and company policies and procedures
• Ad-hoc duties – unexpected moments when we must to pull together to get a task done.

Accountabilities

• Supervise kitchen team in a large, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee managers and/or supervisors and professional culinary staff.
• Perform other duties as directed.

Qualifications And Requirements

• Degree or certificate in culinary arts
• 5 years’ experience as an Executive chef
• Must speak local language(s)
• At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience.

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