Executive Chef

Overview

Job Title: Executive Chef

Department: Kitchen

Main Purpose & Scope of the Job

The Executive Chef ensures the overall quality and profitability of the kitchen in accordance with the policies, procedures, and standards established to ensure maximum customer satisfaction.

Responsibilities

Responsibilities

• Quality Consistency- The Executive Chef is the chief quality controller of the kitchen. He/she must ensure that the cooks and their assistants follow the correct recipes and method of preparation. They must always taste soups, sauces, and all dishes before service.
• Supervise the preparation of mise-en-place to ensure consistent quality production and proper use of recipes.
• Work closely with other chefs in setting up, maintaining, and improving the quality of food and service offered to customers.
• Hygiene- Being a senior member of the team, the Executive Chef must oversee the implementation and practice of proper hygiene in the whole kitchen. He/she must also keep a close eye and deal very firmly with the offenders.
• Ensuring that the (HACCP) is adhered to on a daily basis by all members of staff.
• Checking and refilling stock levels in the shift.
• Takes care of daily food preparation and duties assigned through the superiors to meet the standard and the quality set by the Restaurant.
• Ensuring that there is no wastage through wrong storage or wrong cooking methods.
• Ensure that all storage facilities and other equipment are properly utilized, cleaned, and kept.
• Keeps the administration fully informed of all rising issues, and unusual matters of significance, promptly taking corrective actions where necessary.
• Provide direction to the Cooks, and Kitchen Stewards.
• Clean and reset their working area.
• Assist the administration to perform annual staff appraisals as per the guidelines
• Staff management- The Executive Chef must monitor staff performance very closely and advise accordingly.
• Coach, counsel, and discipline staff in breach of company policies and departmental procedures, providing constructive feedback to enhance performance.
• Ensure that all food, beverage, and vending are presented in line with hygiene requirements and to the highest standard at all times
• Streamline receiving procedures to ensure that only the best quality and the right quantities are received from the suppliers.
• Observes stock levels, orders supplies, and participates in monthly stock take and daily closing stocks.

*In addition to the above, the Executive Chef may be given such other duties, as the Management may deem necessary.

Education

• Diploma/ certificate

Additional education

• Diploma or Certificate in Culinary Science from a reputable institution
• HACCP and hygiene training

Experience

Additional experience

• A minimum of 5 years of food preparation experience, preferably in a high volume, luxury hotel/restaurant environment.
• 2 years experience in a supervisory role within a high-level culinary establishment.
• Previous catering experience.

Additional skills

Core Competencies

• Excellent English verbal and written skills.
• Excellent leadership motivation and team-building skills.
• Knowledge of current food trends and best practices.
• Strong safety and hygiene awareness
• Understanding of purchasing and maintenance of kitchen equipment.
• Knowledgeable about the culinary industry and food preparation.
• Organized, can delegate tasks well, and work in a high-stress environment.
• Knowledge of hygiene and safety standards in the Kitchen and possessing the discipline to enforce those standards.
• Flexible
• Customer service oriented with a positive can-do attitude.
• Accuracy and speed in executing assigned tasks
• Excellent personal hygiene and grooming.
• Well-organized and detail-oriented

Terms and conditions

All applications should be submitted by 21st December 2022