Executive Chef

Job Purpose

• The Executive Chef will be responsible for culinary excellence and leading the kitchen team by orchestrating menu development, ingredient procurement, and delivering top-tier quality dishes in line with the establishment's standards and financial objectives.

Key duties and responsibilities

• Develop and review menus occasionally as will be dictated by the business demands.
• Ensure correct costing of menus and manages the food cost as required.
• Oversee and conduct departmental meeting
• Facilitate effective manpower planning.
• Control departmental budget.
• Maintain discipline in the department.
• Manages and follow up on all the maintenance issues.
• Ensure dishes are correctly garnished, of correct portion size and nicely presented through the Ass. Chef
• Conduct performance appraisals and identify staff training needs.
• Identify high performers in the department for reward and recognition.
• Oversee departmental training
• Ensure that set brand standards and standard operating procedures are followed.
• Providing Weekly Reports to Management
• Ensuring compliance with licenses
• Ensuring delivery of quality goods and services from suppliers and Vendors
• Inventory management: track stock levels of food, supplies, and equipment, forecast needs, and oversee purchasing and receiving of items – supervising duties of the procurement officer.
• Managing Finances; take ownership of budgets and cost control methods to minimize expenses; understand the monthly profit and loss.
• Address customer needs, comments, and complaints.
• Maintain high standards of quality control, hygiene, and health and safety.
• Evaluating employee performance, addressing problems, and planning for staff development needs.
• Oversee that the billing procedure after a service is handled correctly.

Knowledge and Technical Training:

• Minimum Diploma in Culinary Arts Studies.

Experience:

• At least five years as a Chef with two years in a Head Chef role.

Personality Traits:

• Calm, composed, and pleasant demeanor.
• Flexible and responsible approach to issues.

Management Skills:

• Competence in handling multiple tasks under pressure.
• Strong managerial and kitchen management skills.
• Solid grasp of cost management and revenue generation within the kitchen

Job Ref: EHC/026/2024