Executive Chef

1. Responsible for professional staffing within the limits of the staffing guide.

2. Controls costs in aspects to purchasing, storing, production, waste etc.

3. Constantly creates new products and maintains high standards.

4. Ensures adherence to minimum standards.

5. Consults and advises the banquet manager in regard to banquet activities.

6. Works closely with F&B cost controller in regard to food cost, storing, issuing etc.

7. Liaises with Purchasing Manager in regard to purchases of high quality products.

8. Prepares standard recipes for all menu items

9. Meets with banquet office daily in regard to banquet activities and requirements.

10. Supervises receiving of food items with an emphasis on quality checking.

11. Sets up training programme for all kitchen personnel and teaches constantly.

12. Sets up training programme for receiving personnel.

13. Inspects storerooms, refrigerators and freezers daily to ensure no waste.

14. Enforces established policies and procedures

15. Is well informed of the local health codes.

16. Ensures professional performances through:

- Inspects cooks in regard to food preparation.

- Checks on portion sizes according to standard recipes.

- Check on food garnishes

- Constantly teaches cooks in the fine points of cooking.

- Tests food for taste

- Evaluates overall performance.

17. Maintains and checks all records, reports and other administrative work.

1. Certificate in related field.

2. Minimum 2 years in similar position in International hotels.

3. Strong administrative skills, along with excellent communication and negotiation skills.

4. Detailed knowledge of working practices of Kitchen.

5. Computer literate.