Executive Chef

• Ensure maximization of profitability through efficiency and excellent controls.
  
• update menus when required and ensure a high degree of culinary creativity within the budgeted cost framework.
  
• Assists in the preparation and motivates the annual food budget.
  
• Close liaison with F&B Manager to ensure optimum communication of co -operation between kitchen and service operations.
  
• Always ensure consistently high food quality and presentation.
  
• Ensure that all operating equipment is properly utilized by correct handling, storage and regular stock counts, to minimize losses.
  
• Constantly monitoring performance of staff on an ongoing basis.
  
• Ensuring ongoing training is in place to enhance standards and development of staff.
  
• Review the departmental performance against the objectives set.
  
• Take charge of all aspects of selection, training and performance management of subordinates.
  
• Maintain the highest standard of personal hygiene, safety, culinary SOPs and ensure that all staff within the kitchen also adhere to the company’s policies relating to this.
  
• Compliance with all company and departmental policies and procedures.
  
• Schedule employee rosters to ensure the correct level of coverage, and LS transport requirements.
  
• Hotel Liaison – with necessary industry and service operators, as required.
  
• Attending to all Food Service queries and complaints services.
  
• Guest Service – overview of patrons in dining areas, random meet and greet.
  
• Hotel Liaison – with necessary industry and service operators, as required.
  
• Hotel / Industry reviews – contribute as required/ requested, on behalf of Hotel.
  
• To be fully aware of the trends in the industry and actively make suggestions for improvement.
  

Requirements