Executive Chef

Position purpose

Food production and quality

• Ensure hygienic and safe food preparation in food preparation areas.
• Ensure food follows standard recipe cards, portion standards, and waste-minimization practices.
• Maintain sufficient food stock and verify received products meet quality standards and are stored and rotated correctly.
• Maintain first-class food quality and implement quality-control procedures.
• Organize and develop new menu items and food concepts; inspect cooking methods and plate presentation.
• Plan and execute scheduled Food and Beverage promotions and prepare monthly outlook and forecast reports.

Equipment, safety, and facilities

• Ensure preparation equipment is used safely, cleaned, and maintained according to schedule.
• Coordinate with Maintenance on kitchen requirements and maintenance planning.
• Ensure compliance with health and safety requirements, particularly food safety legislation.
• Maintain staff meal standards and keep the staff canteen clean and tidy.

People and operations management

• Oversee associate selection and appointment, development, performance reviews, and structured career planning.
• Maintain training systems to develop the skills associates need to perform effectively.
• Prepare work and annual leave schedules within budget, business expectations, and applicable legislation.
• Conduct staff meetings, support team building, and ensure grooming and uniform standards are followed.
• Attend meetings, comply with standards and procedures, and promote a workplace that cares for guests and associates.

Education and experience

• Minimum Diploma in Culinary.
• Minimum 6 to 8 years of experience within a kitchen department.
• Bachelor degree is preferred.

Certifications and licenses

• HACCP certification is required.
• First Aid / CPR certification is required.
• Driving license is preferable.