EXECUTIVE CHEF

Executive Chef

MINIMUM REQUIREMENTS

1. Have a B.Sc. in Culinary Arts or related field as well as recognized qualifications as a Certified Executive Chef
2. Have at least  7-8 years’ international experience as an Executive Chef in a well-recognized all-inclusive resort hotel with multiple specialty restaurant outlets
3. Have excellent management and training/coaching skills
4. Be able to effectively design/create menus for internationally-themed food outlets
5. Possess proven cost management skills

MAIN DUTIES & RESPONSIBILITIES

6. Responsible for maintaining the highest standard of food quality in all food outlets while at the same time adhering to the specified food budget and minimizing waste
7. Ensure that Kitchen team members observe all local and international health and food safety standards and practices required for the preparation of food
8. Plan and prepare creative, modern, nutritionally balanced menus for guests and staff for breakfast, lunch and dinner, paying strict attention to healthy eating trends
9. Ensure that the food offerings at the speciality restaurants meet internationally recognized standards as intended
10. Supervise the activities of the Sanitation Department as it relates to the operations of the Kitchen
11. Work closely with the Purchasing and Stores Departments to ensure that the required amounts and type of food items are purchased, received and stored appropriately
12. Ensure proper and timely preparation of meals for both guests and staff.
13. Prepare and post work schedules ensuring that adequate staffing levels are maintained based on occupancy.
14. Monitor all food outlets to ensure quality and quantities are consistent with Company and International standards.
15. Prepare recipes and ensure staff are adequately trained to prepare food according to the recipes and standards.
16. Monitor all food outlets to ensure that food production is carried out under conditions which meet the required health standards and specifications.