Executive ChefSpace Management

• We are looking to hire an executive chef for our client.
• An executive chef oversees the daily operations of a hotel’s kitchen.
• Your responsibilities include attracting and retaining staff, maintaining a cooperative relationship with team members, optimizing staff productivity and serving as an immediate replacement in the absence of a team member.
• The core of your responsibility is the food.
• You are to ensure that the recipes are followed strictly, the food taste consistently good, the food is neatly dished and served in a timely manner.

Responsibilities

• Prepare and serve special meals on the menu
• Designing new recipes, planning menus and selecting plate presentation
• Inspecting the quality of all meals to ensure consistency and tastiness
• Coordinate and manage all kitchen staff
• Ensuring promptness, freshness, and quality of dishes
• Implementing hygiene policies and examining equipment for cleanliness
• Reviewing staffing levels to meet service, operational and financial objectives
• Hiring and training kitchen staff, such as chefs, food preparation workers and dishwashers
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders
• Setting and monitoring performance standards for staff
• Interfacing with guests to obtain feedback on food and service quality.

Requirements

• Minimum of two years culinary education and training
• Proven experience working as an Executive Chef
• Excellent communication and leadership skills
• Advanced knowledge of food professional principles and practices
• Proficient knowledge of human resources management
• Available to work on-call, shifts, after hours, over weekends, and on public holidays
• Good organisational and time management skills
• Ability to multitask and work effectively under pressure.
• An ideal candidate must be outspoken and must possess the charisma to lead and manage a team.