The Executive Chef is responsible for ensuring that the standard and quality of the food production and the hygiene within the department is maintained at the highest level whilst maintaining the cost and tailoring to meet changing guest eating trends. The key role is to manage the daily operations of the kitchen, for inspiring and empowering employees in the kitchen to provide efficient, superior food and service to guests.  

Responsibilities:

• Controlling and directing the food presentation process and any other relative activities.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings enhancing the guest’s culinary experience.
• Ensuring meals are produced on time, and sufficient quantities are available for the various areas.
• Be available for functions as they arise to ensure that the food is prepared and served as required.
• Staying current on developing trends in the restaurant industry.
• Implementing hygiene policies and examining equipment for cleanliness.
• Plan orders of equipment or ingredients according to identified shortages.
• Ensuring that all food preparation is in accordance with regulatory guidelines.
• Ensuring correct menu calculation in order to obtain maximum gross profit.
• To ensure that all stocks are ordered to the correct quantities, quality, and price.
• Ensuring that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
• Ensuring that HACCP standards are adhered to.
• Enhancing and influencing the overall guest experience while maintaining compliance with company practice, cost projections, and mission statements to achieve customer satisfaction and return business.
• Maintaining statistical and financial records & reports, including menu engineering;
• Preparing budgets and forecasts, and controlling expenses.
• To plan, cost & produce adequate staff menus.
• Training and monitoring Kitchen staff in order to maximize their effectiveness and develop their potential.
• Planning work schedules for individuals and teams.
• Dealing   with   customer  complaints   and   comments,   addressing   problems, and troubleshooting.
• Ensuring that all necessary safety and security procedures are adhered to.
• Ensuring ongoing maintenance of equipment.
• Delegating duties to the kitchen staff as per the menu requirements.
• Ensure any staffing issues are resolved fairly and quickly.
• Ensuring wastage is minimized by careful supervision of food preparation methods.
• Ensuring staff are aware of and follow safe work practices at all times.