| Job Description |
Role Purpose: The Executive Chef is responsible for leading, managing and organizing all aspects of food production to the highest professional standards in accordance to the standard operating procedures. He/ she is in charge of proper sanitation in production area, well stocking, proper storage, intra-department coordination, food sales program and quality control and production cost calculations.
Key Accountabilities:
· Maximizes the productivity of kitchen staff and maintains impeccable personal hygiene as well as high work and safety standards in the workplace.
· Approves all prepared food items that leave his or her kitchen and standardizes production recipes and plates presentations to ensure consistent quality is being served.
· Ensure that quality culinary dishes are served on schedule
· Responsible of creating new menu items and new recipes and arrange a proper costing with the coordination of the operations manager and inventory cost controller within the concept spirit in coordination with the Regional Executive Chef.
· Manages end of month inventory, daily wastage, daily requisition, deliveries, etc… including estimation of food consumption, ordering supplies ensuring the best quality is being delivered as per the order specifications
· Ensures proper equipment operation/maintenance and proper safety and sanitation in his / her kitchen
· Recruits, trains, motivates and evaluated his/her team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximise their potential and contribution to the company. |
