Executive Chef

Description:

About the Role:A distinguished establishment is seeking a passionate and experienced Executive Head Chef to lead the kitchen team. The ideal candidate will oversee kitchen staff, ensure the quality of dishes, and play a pivotal role in menu development and cost management. This role demands exceptional leadership, culinary skills, and a commitment to maintaining high standards of quality and hygiene.

Key Responsibilities:

• Oversee Kitchen Operations:
  
  • Manage and supervise kitchen staff, ensuring high standards of conduct, uniform, and appearance.
  • Hire, train, and coach kitchen staff to enhance performance and efficiency.
  • Conduct on-the-job training and identify training needs for continuous development.
• Menu Development:
  
  • Create and modify menus to meet quality standards and customer satisfaction.
  • Plan and direct food preparation and culinary activities.
• Cost and Budget Management:
  
  • Estimate food and labor costs efficiently.
  • Control stock levels meticulously and submit monthly stock sheets to the accounting department.
  • Perform monthly stock takes and report on variances.
  • Budget for the financial year and ensure adherence to the current budget.
• Quality Control and Compliance:
  
  • Maintain high standards of cleanliness, hygiene, and food safety practices.
  • Ensure that all dishes meet the establishment’s quality standards.
• Staff Management and Development:
  
  • Prepare staff rosters to ensure adequate coverage in all kitchen areas based on occupancy.
  • Handle staff matters related to misconduct or incapacity promptly, ensuring appropriate disciplinary action if necessary.
  • Assist in personnel-related issues and uphold the company's value system.

Core Competencies:

• Culinary Expertise: In-depth knowledge of all kitchen sections and ability to produce high-quality dishes.
• Leadership: Strong leadership skills to manage, inspire, and develop kitchen staff.
• Time Management: Ability to manage multiple tasks efficiently in a fast-paced environment.
• Attention to Detail: Commitment to maintaining high standards of quality and cleanliness.
• Communication Skills: Excellent oral communication skills for effective coordination within the team.
• Organizational Skills: Ability to manage kitchen operations, stock, and budgets systematically.
• Hygiene and Safety: Understanding of food hygiene practices and health and safety regulations.

Requirements:

• Oversee Kitchen Operations:
  
  • Manage and supervise kitchen staff, ensuring high standards of conduct, uniform, and appearance.
  • Hire, train, and coach kitchen staff to enhance performance and efficiency.
  • Conduct on-the-job training and identify training needs for continuous development.
• Menu Development:
  
  • Create and modify menus to meet quality standards and customer satisfaction.
  • Plan and direct food preparation and culinary activities.
• Cost and Budget Management:
  
  • Estimate food and labor costs efficiently.
  • Control stock levels meticulously and submit monthly stock sheets to the accounting department.
  • Perform monthly stock takes and report on variances.
  • Budget for the financial year and ensure adherence to the current budget.
• Quality Control and Compliance:
  
  • Maintain high standards of cleanliness, hygiene, and food safety practices.
  • Ensure that all dishes meet the establishment’s quality standards.
• Staff Management and Development:
  
  • Prepare staff rosters to ensure adequate coverage in all kitchen areas based on occupancy.
  • Handle staff matters related to misconduct or incapacity promptly, ensuring appropriate disciplinary action if necessary.
  • Assist in personnel-related issues and uphold the company's value system.

• Manage and supervise kitchen staff, ensuring high standards of conduct, uniform, and appearance.
• Hire, train, and coach kitchen staff to enhance performance and efficiency.
• Conduct on-the-job training and identify training needs for continuous development.

• Create and modify menus to meet quality standards and customer satisfaction.
• Plan and direct food preparation and culinary activities.

• Estimate food and labor costs efficiently.
• Control stock levels meticulously and submit monthly stock sheets to the accounting department.
• Perform monthly stock takes and report on variances.
• Budget for the financial year and ensure adherence to the current budget.

• Maintain high standards of cleanliness, hygiene, and food safety practices.
• Ensure that all dishes meet the establishment’s quality standards.

• Prepare staff rosters to ensure adequate coverage in all kitchen areas based on occupancy.
• Handle staff matters related to misconduct or incapacity promptly, ensuring appropriate disciplinary action if necessary.
• Assist in personnel-related issues and uphold the company's value system.

• Culinary Expertise: In-depth knowledge of all kitchen sections and ability to produce high-quality dishes.
• Leadership: Strong leadership skills to manage, inspire, and develop kitchen staff.
• Time Management: Ability to manage multiple tasks efficiently in a fast-paced environment.
• Attention to Detail: Commitment to maintaining high standards of quality and cleanliness.
• Communication Skills: Excellent oral communication skills for effective coordination within the team.
• Organizational Skills: Ability to manage kitchen operations, stock, and budgets systematically.
• Hygiene and Safety: Understanding of food hygiene practices and health and safety regulations.