Executive Chef

Key Responsibility areas & activities

Culinary
Leadership:

- Lead and manage the
culinary team, including Head Chef, Sous Chefs, line Cooks, and kitchen staff,
ensuring effective teamwork and performance.

- Provide mentorship
and training to culinary staff, fostering a culture of continuous improvement
and professional development.

Menu
Development and Planning:

- Develop and design
innovative menus in collaboration with the Food and Beverage Operation Manager.

- Ensure menus reflect
seasonal ingredients, culinary trends, and customer preferences.

Food
Preparation and Quality Control:

- Oversee all food
preparation and cooking activities, ensuring consistency and excellence in
taste and presentation.

- Implement and
maintain high standards of hygiene and food safety in compliance with
regulations & Operational SOP.

Inventory and
Cost Management:

- Manage kitchen
inventory, including ordering, receiving, and storage of ingredients.

- Monitor food costs, menu,
waste, and portion control to achieve budgetary goals and optimize
profitability.

Staff
Scheduling and Training:

- Schedule kitchen
staff to ensure adequate coverage during service hours.

- Conduct regular
training sessions on cooking techniques, food safety, and kitchen procedures.

Vendor
Relations:

- Build and maintain
strong relationships with suppliers to source the highest quality ingredients.

- Negotiate contracts
and manage vendor performance to ensure timely delivery and cost-effectiveness.

Customer
Engagement:

- Interact with guests
to gather feedback and ensure satisfaction with the culinary offerings.

- Address any special
dietary requests or concerns to enhance the guest experience.

Qualifications and Experience:

‒ Culinary degree or equivalent qualification from a recognized culinary
institute.

‒ Minimum 7-10 years of progressive experience in culinary roles, with
at least 3-5 years in a leadership position as an Executive Chef or similar
role.

Job Specific Skills:

‒ Expertise in menu planning, recipe development, and food
presentation techniques.

‒ Strong culinary skills and proficiency in a variety of
cooking methods and cuisines.

‒ Knowledge of food safety and sanitation regulations.

Competencies:

‒ Leadership and team management abilities.

‒ Creativity and innovation in menu design and culinary
execution.

‒ Excellent communication and interpersonal skills.

‒ Attention to detail and commitment to quality standards.

‒ Ability to thrive in a fast-paced, dynamic culinary
environment.