Position: Executive Chef (Premium Job)

Job Description

Responsible for assuming full responsibility for all aspects of food preparation and food areas and to oversee the daily operations of all kitchen areas, as well as controlling of all costs but not limited to take active part in the actual food preparation and to ensure that products are consistently prepared according to the highest possible standards, manage all the kitchen staff and to ensure that kitchen equipment is maintained properly, that the highest standards of cleanliness are kept and that safe food handling is practiced at all times,  establish regular work schedules, section plans and rotations for all kitchen areas, ensure that a five star service is provided at all times and to deal with guests complaints and comments in an efficient and timely manner.

Job Specification

• To oversee the daily operation of all kitchens and food outlets, safe food handling of kitchen personnel in conjunction with the Sanitation Officer and maintenance of all kitchen equipment.
• To ensure that all products are consistently prepared according to the highest possible standards.
• To assume full responsibility for all aspects of food preparation and food areas and to oversee the entire daily kitchen department operation as well as controlling of all costs
• To manage all of the kitchen department staff and to ensure that kitchen equipment is maintained properly, that the highest standards of cleanliness are kept and that safe food handling is practiced at all times.
• To ensure that a five-star service is provided at all times and to deal with guest complaints and comments in an efficient and timely manner
• To review and approve menus for the staff’s kitchen, ensuring they meet the quality, quantity, nutritional value and cultural needs of the staffs
• To monitor and develop the work schedules, section plans and to conduct performance appraisals for direct reports and to assist the team in developing performance appraisals for their subordinates
• To ensure all newly hired kitchen staff are instructed on all safe/proper kitchen equipment handling and to ensure that safe/proper kitchen equipment handling is practiced at all times
• To monitor and control all kitchen expenditures to ensure that it stays within the limits of the consumables and M&R (Maintenance & Repair) budget
• Other responsibilities, as assigned by the management, but not limited to the above.