Executive Chef

Summary

Job Purpose:

Exhibits strong culinary talents in all aspects of culinary by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance of managed areas. Supervises all kitchens as well as other food operations in the hotel to ensure consistent, high-quality products are produced. Responsible for guiding and developing staff. Ensures exemplary sanitation and food safety standards are achieved whilst minimizing food wastage.

Duties & Responsibilities:

• Curate creative, authentic, elegant and appropriate, signature menus across all outlets.
• Ensure that the quality, taste and presentation of food prepared is in line with Standard’s production and brand standards
• Conduct food tasting sessions and guide staff for new menu implementation
• Ensure all products sourced are of the highest quality and adhere to relevant ethical and sustainable procurement requirements
• Ensure that a high level of food safety and hygiene standards are adhered to
• Implement and monitor portion control procedures using standard recipe cards
• Annalise food costs and ensure that expenses and requisitions are in line with budget and forecast
• Maintain control over purchase orders and requisitions
• Monitor inventory turnover and slow-moving items
• Ensure that purchasing, receiving and storage are efficiently handled and that the goods purchased conform to the hotel’s and brand’s specifications
• Regularly check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
• Ensure smooth and effective communication among all kitchens and other departments
• Update menu recipe cards and complete menu planning for promotions as required
• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit team members in line with the Standard’s recruiting guidelines
• Conduct performance reviews with team members
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs and providing them with new skills
• Prepare weekly staff schedules keeping in mind anticipated business needs, operating budgets and standards of service
• Conduct monthly departmental meetings to provide information to team members
• Be well versed in all necessary Hotel brand standards and history and ensure all direct reports are likewise versed

• Ensure a service- oriented culture focusing on guests’ needs
• Establish and manage a strong working relationship with consultant group Maximal concepts
• Be well versed in the hotel’s fire and life safety emergency procedures
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Build strong working relationships with other culinary and hotel departments
• Attend all briefings, meetings and trainings as assigned by management
• Attend meetings with senior management to discuss future business strategies and review ongoing action plans and progress
• Maintain the highest standard of personal appearance and cleanliness
• Perform other duties assigned by the management

• Secondary / High school education
• Additional certifications in culinary will be an advantage
• Minimum 5 years of relevant experience as Head of Kitchen in a hotel or individual restaurants with high standards.

• Strong leadership, interpersonal and training skills
• Creative and passionate
• Hands on
• Up to date with market trends
• Good communication and customer contact skills
• Luxury service oriented with an eye for detail
• Ability to work well in stressful and high-pressure situations
• A team player and self-starter

Job Purpose:

Exhibits strong culinary talents in all aspects of culinary by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance of managed areas. Supervises all kitchens as well as other food operations in the hotel to ensure consistent, high-quality products are produced. Responsible for guiding and developing staff. Ensures exemplary sanitation and food safety standards are achieved whilst minimizing food wastage.

Duties & Responsibilities:

• Curate creative, authentic, elegant and appropriate, signature menus across all outlets.
• Ensure that the quality, taste and presentation of food prepared is in line with Standard’s production and brand standards
• Conduct food tasting sessions and guide staff for new menu implementation
• Ensure all products sourced are of the highest quality and adhere to relevant ethical and sustainable procurement requirements
• Ensure that a high level of food safety and hygiene standards are adhered to
• Implement and monitor portion control procedures using standard recipe cards
• Annalise food costs and ensure that expenses and requisitions are in line with budget and forecast
• Maintain control over purchase orders and requisitions
• Monitor inventory turnover and slow-moving items
• Ensure that purchasing, receiving and storage are efficiently handled and that the goods purchased conform to the hotel’s and brand’s specifications
• Regularly check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
• Ensure smooth and effective communication among all kitchens and other departments
• Update menu recipe cards and complete menu planning for promotions as required
• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit team members in line with the Standard’s recruiting guidelines
• Conduct performance reviews with team members
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs and providing them with new skills
• Prepare weekly staff schedules keeping in mind anticipated business needs, operating budgets and standards of service
• Conduct monthly departmental meetings to provide information to team members
• Be well versed in all necessary Hotel brand standards and history and ensure all direct reports are likewise versed

• Ensure a service- oriented culture focusing on guests’ needs
• Establish and manage a strong working relationship with consultant group Maximal concepts
• Be well versed in the hotel’s fire and life safety emergency procedures
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Build strong working relationships with other culinary and hotel departments
• Attend all briefings, meetings and trainings as assigned by management
• Attend meetings with senior management to discuss future business strategies and review ongoing action plans and progress
• Maintain the highest standard of personal appearance and cleanliness
• Perform other duties assigned by the management