Java FSD

About the role

The role of Executive Chef is to work with the Manager of Operation Culinary and Quality Assurance on managing food production and quality improvement. Ensure food safety management standards are implemented and followed at all times. Oversight of all aspects pertaining to the control of food production costs, monitoring regular standards of food production to ensure the highest level of food quality in all kitchens, and assisting in designing, implementing, and overseeing special events and special food offerings.

Responsibilities include, but are not limited to, the following:

1. Manage and execute food production activities for the entire department by overseeing day-to-day productions, which includes menu planning.
2. Create and develop new recipes in line with customer demands and sales trends, ensuring QDF food offers are innovative.
3. Coordinate with Sous Chef to update and verify work assignments for the kitchen team as per specific sections to ensure all food production is covered.
4. Conduct internal production audits with the help of the Sous Chef to ensure all production areas (including chillers, freezers, storage areas, and decanting rooms) are maintained clean and tidy at all times, submitting reports to the Line Manager.
5. Maintain and monitor hygiene, health, and safety standards, ensuring that HACCP (Hazard Analysis and Critical Control Point) guidelines are adhered to and recorded.

Requirements

Qualifications:

1. The successful candidate should have a minimum Bachelor's degree and Food Safety level certification.
2. Minimum of 5 years relevant experience, preferably as an Executive Sous Chef in a 5-star international environment.
3. Awareness of the latest culinary trends.
4. Experience and certification in HACCP.
5. Experience in Italian cuisine or European cuisine is highly desirable.

Behavioral Competencies:

1. Always punctual and able to manage self to attend work as per the assigned schedule.
2. Does not deviate from assigned tasks without prior communication to the line manager.
3. Able to project a professional image at all times to guests.
4. Follows uniform and appearance standards as prescribed by BFLC operations.
5. Maintains strict personal hygiene standards as per BFLC operations standards.
6. Minimizes absences and communicates correctly if any absence is necessary.
7. Strives to develop self through an attitude of learning something new every day, attending all offered training courses, and making best efforts to understand the brand, its menus, and vision.
8. Aids team members in their day-to-day tasks.
9. Never says 'it's not my job.'
10. Follows instructions from line managers to the letter and strives to complete tasks to the maximum.
11. Goes the extra mile and completes tasks without being asked.
12. Supports and develops new team members with coaching/training and tips on how to accomplish tasks more effectively.