Executive Chef

Job description

Manages daily restaurant operations, menu planning, guest satisfaction, maximizes the Revenue, Training of the Outlet, Daily briefing, Guests interaction, Feedback, Handling guest complaints, Maintaining budget, etc.

Key Responsibilities

· To report for duties well-groomed and in proper uniform (Haircut, Nails, Uniform, Shoes, Pad, pencil etc)

· Attend briefing before start of shift and debriefing at the end of shift Check the menu and note special instructions from the supervisor at the beginning of the day

· To do all end correctly before the service time to ensure agreed standards of service

· Provide food and beverage services in a proper mannerSpeak in a empathetic tone and communicate all information to his supervisor

· Keep track of all food services made during his shift by maintaining proper service delivery and clearance records at the siteMaintain a clean and neat work environment

· Take proper handover at beginning of shift and give correct handover before leaving (including service and clearance cards)

· Ensure proper mis-end-place, and see that clean, dry and proper equipment is used as per the SOP laid downAny other duty as instructed by his immediate Supervisor/Manager from time to timeKey Competencies:Previous food handling experience in a corporate environment Excellent grooming and personal presentation

· Good communicator, friendly and receptive to client needs

· Customer service orientationPunctuality and accurate time keeping

· Ability to work unsupervised and show initiative

· Ability to work as part of a team

Role: Executive Chef

Industry Type: Facility Management Services

Department: Food, Beverage & Hospitality

Employment Type: Full Time, Permanent

Role Category: Kitchen / F&B Production