Executive Chef at Corporate Staffing

Key Responsibilities

Financial 

• Champions menu costing in liaison with cost controller 
• Monitors food cost and accounts for a rise or dip in the same
• Assists in the development of the Kitchen budget
• Monitors and manages kitchen costs
• Participates in monthly profit and loss report reviews
• Reviews sales to identify non-moving food items to facilitate menu review

Purchasing

• In liaison with the purchasing manager, carry out market surveys for fresh and reasonably priced produce to ensure suppliers are providing the hotel with high quality supplies at competitive prices.
• Places all the market orders for food items through the purchasing department
• Inspects to ensure that what is delivered is actually what was ordered and corresponds to the invoice and delivery note.
• In charge of food supplies quality assurance 

Production

• Creates exciting menus
• Ensures that food ingredients are properly stored.
• Ensures that basic preparations; Deboning, Portioning, Peeling, Cutting, etc. are properly done avoiding unnecessary wastage.
• Ensures that proper cooking methods and recipes are followed.
• Checks to ensure that the right color, taste and texture of food is consistently maintained.
• Ensures that food is properly served and presented, within specified time frames.
• Ensures that hygiene standards are observed and maintained at all times.

Human Resources Management

• Prepares a Duty Roster and leave chart for the Kitchen Brigade.
• Collaborates with the Human Resource Manager to ensure that competent employees are recruited into the kitchen 
• Conducts performance management for employees in the kitchen
• Assess training needs and train teams accordingly.

Equipment Maintenance 

• Takes care of all the operating equipment by ensuring they are regularly serviced and facilitates the purchase of new ones where necessary.
• Ensures that the kitchen, stores and fridges are clean and properly arranged at all times.

Customer Service

• Demonstrates service attributes in accordance with industry expectations and company standards including:
• Being attentive to Guests 
• Accurately and promptly fulfilling Guests requests
• Taking appropriate action to resolve guest complaints
• Anticipating guests’ culinary needs
• Appreciating the dynamic nature of the Hotel industry and extending these service attributes to all internal customers
• Staying abreast of new trends in the culinary world in order to stay ahead of the competition

Health, Safety and Security

• Ensures proper cleaning of the kitchen department before, during, after service.  
• Should be familiar with Company Health and Safety Policies and ensure the kitchen department promotes and complies with them
• Should be familiar with the Health and Safety measures in the hospitality industry as a whole including first aid, fire and emergency procedures
• Should take responsibility to rectify hazardous situations by reporting major areas of concern to the Engineering department

Qualifications and Requirements

• Diploma in Food Production
• Eight years’ experience, three of which must have been as a Sous Chef and above in a 4 or 5 star establishment 
• HACCP and hygiene training
• Demonstrates a high level of supervisory, training and coaching skills.
• Operates with a high degree of professionalism, ethics and integrity
• Prepared to commit a great deal of time and effort in order to succeed, often days can be stretched from 10 hours  to 12 hours or more depending on the business demands