Summary
Date Posted: Saturday, April 23, 2022 , Base Salary: Not Disclosed

JOB DETAILS:
Identification Section
Job Title: Executive Chef
Job Grade: M4
Division: Operations
Department: Food and Beverage
Supervisor: Food and Beverage Coordinator

Job Purpose
Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally, the Executive Chef shall be responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Key Responsibilities
•Trains, develops and motivates culinary staff to meet and exceed established food preparation standards on a consistent basis.
•Should be able to plan and provide direction for all day-to-day operations in the kitchen in view of the occupancy demands
•Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
•Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
•Determines how food should be presented and create decorative food displays.
•Recognizes superior quality products, presentations, and flavor.
•Ensures compliance with food handling and sanitation standards and follows proper handling and right temperature of all food products.
•Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
•Coordinates with the purchasing department for the acquisition of needed goods and services.
•Ensures all kitchen employees maintain required food handling and sanitation certifications.
•Interacts with guests to obtain feedback on food quality, presentation, and service levels.
•Maintain Quality levels of receiving, storage, production, and presentation of food.
•Follows and enforces all applicable safety procedures specified for kitchen and food servers.
•Discuss daily food cost reports with key kitchen and F&B team members and MIS
•Review weekly and monthly schedules to meet forecast and budget.
•Able to perform additional duties as requested by the hotel management as and when required.

Knowledge, Skills, Qualifications and Experience
a) Professional Qualification:
•Grade 12 certificate
•Diploma or professional Qualification in relevant field
•Professional membership

b) Work Experience:
•Minimum of 5 years’ relevant work experience in a similar position.

c) Skill Specifications:
•Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.

Work Hours: 8

Experience in Months: 60

Level of Education: Associate Degree

Job application procedure
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