Executive Chef

POSITION OVERVIEW

The Executive Chef is responsible for providing overall leadership, creative development and quality assurance of the property's culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems.

RESPONSIBILITIES

• Make regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Coordinate all training activities for main kitchen, bakery, pastry and other production and stewarding, including the identification and analysis of training needs.
• Develop recipes in line with company directions, nutritional needs, product specifications, portion control, ease of preparation and established procedures to deliver GP within budgetary constraints.
• Perform administrative duties such as equipment purchases, repairs and monitoring any mis usage.
• Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations and changes
• Rectifying arising problems or costumers’ complaints
• Monitor Kitchen & Stewarding payroll records
• Recruit and manage kitchen staff
• Maintain a positive and professional approach with co-workers and customers

QUALIFICATIONS

• Knowledge of kitchen procedures is mandatory.
• At least 5 years previous management experience.
• Must be prepared to be hands-on in the kitchen