Executive Chef

Key Duties & Responsibilities

• Develop and review menus that meet customer preferences, promote innovation, and support the company's revenue and profitability objectives.
• Prepare, monitor, and control food costing to ensure efficient utilization of resources and achievement of approved cost targets.
• Implement and maintain HACCP principles, food safety standards, and hygiene procedures in compliance with statutory and company requirements.
• Supervise and coordinate all kitchen operations to ensure efficient food preparation, production, and timely service delivery.
• Coordinate with suppliers to ensure the timely procurement of quality food products and kitchen supplies while maintaining established standards.
• Ensure consistent food quality, presentation, portion control, and compliance with established culinary standards.
• Plan staff schedules and allocate duties to ensure adequate staffing levels and efficient kitchen operations.
• Monitor and control inventory levels, stock rotation, and storage practices to minimize losses and maintain optimal stock levels.
• Implement waste reduction initiatives through effective inventory management, portion control, and efficient kitchen operations.
• Coordinate the training, coaching, and development of kitchen staff to enhance skills, productivity, and succession planning.
• Perform menu engineering and recipe standardization to optimize profitability, customer satisfaction, and operational efficiency.
• Perform any other duties as may be assigned by the General Manager from time to time.

Key Performance Indicators (KPIs)

• Food cost maintained within approved targets.
• Compliance with kitchen hygiene and food safety standards.
• Guest satisfaction ratings on food quality and presentation.
• Reduction in food wastage and kitchen losses.
• Timely preparation and service of meals in accordance with established service standards.
• Profitability of menu items through effective menu engineering and cost management.

Requirements & Experience

• Education: Bachelor's Degree in Culinary Arts, Hospitality Management, Food Production, Hotel Management, or a related field from a recognized institution. A Diploma in Culinary Arts or Food Production with extensive relevant experience may be considered.
• Experience: Minimum of Seven (7) years' relevant experience in food production in a hotel or hospitality environment.
• Skills: Strong culinary, menu planning, food costing, kitchen management, food safety, leadership, inventory management, staff development, communication, problem-solving, and organizational skills, with proficiency in kitchen management systems and Microsoft Office applications.