Executive Chef

Job summary:
The day to day running of all kitchen operations
Job tasks and responsibilities
· to ensure all food preparation and work practices are done to the high standards set
· to speak to the guests and get there feedback
· to keep the costs under control
· to employ kitchen staff and train current staff
· keep changing menu items to keep the menus interesting to the guests
· ensure a safe working environment and attitude on all employees in the kitchen

Administration
· make sure rotas are done correctly
· update menus
· make recipes and costings for new menu items

Cost Management
· Follow the hotel cost control policies and procedures.
· Assist in the effective storage of food items.
· Contribute to the overall profits, through the prevention of wastage and maximize use of raw materials.
· Ensure that food is used on a rotation basis.
· Ensure recipes are accurately followed.
· Make sure that cooked and uncooked food items are always covered.
· Report wastage and spoilage to the cost controller
· Keep the kitchen equipment in good condition at all times to maximize its operating life.

Hygiene and Cleanliness
· Ensure that food quality safety is maintained at all times.
· Follow the resort grooming and personal hygiene standards.
· Follow the hygiene and cleanliness policies of the kitchen and food storage area.
· Keep the working area in clean condition at all times.
· Ensure the proper handling and cleanliness of food and machinery.
· Never allow meat, fish, poultry and vegetables to be prepared prior to cleaning.
· Pick up requisitions, and check the quantity and quality.

Guest Service
· to meet the guests and interact and try to make there stay more enjoyable
· to constantly improvement of the quality of the food.
· Show a positive, energetic and caring attitude towards fellow management

Maintaining Standards
· To ensure the resort’s high standards are maintained and improved continually.
· Attend all training sessions and courses, briefings and meetings as required.
· Look continuously for ways to improve the quality and service in order to meet and surpass the standards of performance required.
· Actively support the work and decisions of all teams and committees.
· Make a significant and continuous effort to increase your professional knowledge, to improve your job skills, and to achieve the goals and objectives set by the GM
· Actively support the resort’s team culture, and help to achieve the resort’s vision, values and goals.
· Follow the fire and safety policies and procedures.
· Produce the daily kitchen requirements.
· Follow and understand your job description.
· Show a motivated attitude towards your fellow workers.