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.

Requirements

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.