EXECUTIVE CHEF

Responsible for all culinary activities within the company, ensuring the highest standards of food quality, presentation, and innovation.

This demands exceptional leadership, creativity, and organizational skills to effectively manage the kitchen team and deliver an outstanding dining experience to guests.

1.

Responsible for the day to day running of the kitchen as directed by the General Manager, or / Food and Beverage Director.

2.

Responsible for the implementing of all company Standard Operating Procedure (SOP).

3.

Directly responsible for managing and systemizing all food production; Oversee inventory and purchasing of products.

4.

Oversees all aspect of kitchen operations, including food preparations, cooking, and plating.

5.

Developing new dishes and overhauling menus to attract more clientele.

6.

Approving dishes before adding them to the menu.

7.

Managing kitchen production efficiently for ensuring smooth operations, and delivering high-quality dishes to customers.

8.

Menu engineer analyzes a restaurant's menu strategically and optimizes it to maximize profitability.

9.

Demonstrate the effective handling of guest queries or complaints and deal with them accordingly in conjunction with the General Manager or Food and Beverage Director, which will include logging as part of the process for continual improvement.

10.

Provide support and training to all sections of the kitchen, with menu knowledge, job role expectations and future development of each chef.

11.

Visiting all outlet restaurants ensuring consistency in operations, quality standards, and guest experience across multiple locations.

12.

Comply with municipality standards / Ministry requirement in terms of cleanliness, organization, and food safety.

13.

Setting appropriate PAR (Periodic Automatic Replacement) levels in all outlets determines the optimum amount of inventory stock needed on hand after each order delivery.

14.

Monitor inventory levels and place orders in a timely manner to ensure smooth kitchen operations.

15.

Any policies and procedures developed within the organization should be observed and followed.

16.

Helps with financial planning and budgeting.

17.

Estimate staff’s workload and compensations.

18.

Ensure that the staff follow the rules set by the ARRM and/or by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases, reporting of absenteeism be it due to sickness or otherwise.

19.

At least quarterly meetings with each restaurant's with Head Chef to discuss menu and operations improvements.

20.

Sending weekly Rota’s Schedule.

21.

Maintain records of attendance.

22.

Foster a climate of cooperation and respect between co-oworker

23.

Performs other duties assigned.