Executive Chef

Responsibilities

• Developing unique and cuisine-appropriate menus.
• Collaborating with the Food & Beverage Manager to set item prices.
• Staying current on developing trends in the hospitality industry.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Coordinating an effective and efficient Payroll Management / Resource allocation by establishing a flexible workforce throughout the Division, based on the principles of multi-skilling and multi-tasking.
• Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery.
• Establishing, implementing, and controlling performance standards for the Stewarding in Kitchen and Food & Beverage to achieve the highest possible hygiene standards, minimize operating equipment breakage, and streamline efficient resource and equipment flows.
• Ensuring that health, hygiene, and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.
• Identifying and introducing new culinary techniques.
• Preparing meals and completing prep support as needed.

Qualifications

• You should have a professional kitchen apprenticeship or chef's training course and at least 7 years of experience in quality establishments in a similar role.
• The ability to communicate well in English and a proven track record of food preparation, presentation, and preservation knowledge is essential.
• You will need a strong knowledge of the HACCP management system and administration work.
• Any prior experience with Futurelog & food waste management systems would help facilitate a smooth transition into the role.
• Bachelor’s Degree and/or Hotel Management degree.