Job Summary:

The Executive Chef is accountable for overall success of the daily kitchen operations. Assisting to exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and staff cafeteria) and all support areas (e.g. Stewarding and purchasing) with Executive Chef responsible for the proper efficiency and profitable functioning of the assigned kitchens. Supervise the work of cooks and pantry personnel, remaining fair and impartial at all times. In the absence of the Head Chef, he will directly report to the F&B Manager / General Manager. Executive Chef is directly in charge of the assigned outlets and all kitchen outlets. 

Tasks and Responsibilities:

• Maintain a friendly, neat and pleasant image at all times.
• Schedule working hours of the kitchen staffs, taking into consideration the volume of expected business. 
• Arrange staff for overtime if warranted by unexpected business or dismiss them earlier if business is slow.
• Assign in details, specific duties to all staff under supervision and instruct them in their work.
• Insist also on personal cleanliness and proper discipline of all employees under supervision.
• Coordinate closely with the Management in determining quality and quantity of food materials to be purchased and prepared. 
• Keep a close watch over all materials used with a view of elimination waste and spoilage, especially meat, fish products, etc.
• Responsible for the quality of all food prepared in the kitchen under supervision. Check constantly for taste, temperature and visual appeal. Make sure that all dishes are uniform and that established portion sizes are adhered to.
• Assure that soiled or damaged serving utensils are not put into use, watch particularly for cracked or chipped china and glasses are and train staff to follow this rule.
• Prevent the use of spoiled or contaminated products in any phase of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation or handling food.
• Check maintenance of all equipment located in the areas under supervision. Make every attempt to prevent damages or losses of Resort property.
• Constantly alert for new product that may improve quality of food or lower food cost or both. 
• Make suggestions to the Departments concerning improvement that would tend to make more satisfied customers and /or increase the volume of business or profit.
• Follow all In house rules and also assist in enforcing them.
• The Executive Chef will strive to perform any additional duties or responsibilities given. He will keep the required standards as well as the expected profitability of the Food & Beverage Department in mind with every decision he will take with his employment.
• Always aware of the business volume to be expected, make sure to have adequate staff at all times.
• Check the work and make sure all orders are carried out to specification.
• Check all staff on proper uniform and grooming.
• Inform the concerned department immediately on bad products.
• Check with the Banquet Department on guest comments.
• Taste all food being prepared and insist on top quality.
• Give prepared plate the 'Final Touch'.
• Write work orders and give recommendations to the Chief Steward.