The Executive Chef is responsible for providing overall leadership of the Club’s culinary operations, ensuring that all food and beverage offerings consistently meet the highest standards of quality, creativity, and presentation. This role oversees menu design, food preparation, budgeting, procurement, and kitchen staff management while upholding strict food safety, hygiene, and cost-control standards. The Executive Chef also plays a key role in enhancing member satisfaction through innovative dining experiences and continuous improvement of culinary services.
Key Responsibilities
Menu Planning & Development
- Design, develop, and update menus that offer a diverse range of high-quality and innovative dishes, tailored to the Club’s members.
- Create seasonal menus, themed dining experiences, and daily specials to provide variety and freshness.
- Incorporate member feedback, current culinary trends, and nutritional considerations into menu planning.
- Ensure menus cater to different dietary needs, including vegetarian, vegan, gluten-free, and health-conscious options.
Food Preparation & Standards
- Oversee and participate in the preparation, cooking, and presentation of all meals to maintain consistent quality.
- Set and enforce high standards for food taste, portion control, and presentation.
- Conduct regular food tastings and quality checks to ensure excellence.
Kitchen Operations Management
- Oversee daily kitchen operations, ensuring smooth workflow and coordination among different kitchen sections.
- Ensure kitchen equipment is properly maintained, serviced, and in safe working condition.
- Monitor stock levels, manage inventory, and coordinate timely ordering of supplies to meet demand while minimizing waste.
- Implement efficient workflow processes to maximize productivity and minimize delays.
Staff Leadership & Development
- Recruit, train, mentor, and supervise kitchen staff including sous chefs, cooks, and assistants.
- Develop training programs to enhance staff skills in cooking techniques, food presentation, hygiene, and safety.
- Foster a positive, collaborative, and disciplined work environment that encourages creativity and accountability.
- Conduct regular staff performance evaluations and provide coaching for professional growth.
- Prepare staff schedules and allocate tasks to ensure coverage and efficiency.
Purchasing & Supplier Management
- Source fresh, high-quality ingredients from reputable, HACCP-compliant suppliers.
- Negotiate contracts and maintain strong relationships with suppliers to ensure timely delivery and value for money.
- Conduct supplier audits and visits to ensure compliance with quality and safety standards.
- Track and evaluate supplier performance to maintain reliability and consistency of supply.
Quality Control & Food Safety
- Enforce compliance with all food safety, hygiene, and sanitation regulations in line with HACCP and local health standards.
- Ensure proper storage, labeling, and handling of all food items to prevent contamination.
- Conduct regular inspections of kitchen facilities, staff practices, and food handling procedures.
- Train staff on food safety policies and ensure corrective action where standards are not met.
Financial & Cost Control
- Monitor food and labor costs, ensuring adherence to budgetary limits.
- Implement cost-saving measures such as waste reduction, portion control, and efficient use of resources.
- Collaborate with the Finance Department to forecast budgets, monitor expenditures, and analyze cost reports.
- Develop and implement strategies to increase profitability of the Club’s dining operations.
Creativity & Innovation
- Stay updated with global culinary trends, modern cooking techniques, and emerging cuisines.
- Introduce creative dining concepts such as wine-pairing menus, live cooking stations, and themed events.
- Encourage experimentation and innovation within the team to continually improve the Club’s dining experience.
Member Engagement & Satisfaction
- Engage with members to understand their dining preferences, dietary needs, and feedback.
- Customize menus and experiences to align with member expectations and enhance satisfaction.
- Ensure timely resolution of any dining-related concerns raised by members.
- Work closely with the Events and Banquets team to design customized menus for functions and special occasions.
Collaboration with Other Departments
- Work with the Food & Beverage Manager, Events team, and Service staff to ensure seamless coordination of dining and event services.
- Support the CEO and management team in developing long-term culinary strategies aligned with the Club’s vision.
- Participate in management meetings and contribute to decision-making related to F&B operations.
Qualifications & Skills
- Degree or Diploma in Culinary Arts, Hospitality Management, or a related field is preferred.
- Proven experience of at least 8 years as a Sous Chef or Executive Chef in a high-end club or upscale restaurant.
- Strong knowledge of various cuisines, cooking techniques, and presentation.
- Understanding of food safety and sanitation guidelines.
- Excellent leadership and interpersonal skills.
- Creativity and the ability to create unique and appealing dishes.
- Strong organizational and time management skills.
- Budget management and cost control expertise.
- Ability to work in a fast-paced and high-pressure environment
Gmail
Yahoomail