Executive Chef

Job description

Key tasks

In charge of meal preparation, you coordinate the tasks of each team member and ensure that all activities are carried out correctly and on-time. In the restaurant, you establish the menu and dishes together with the F&B manager and you ensure a high level of customer satisfaction through you watchful presence.
Position Responsibilities

• Plan and direct food preparation based on occupancy and consumption forecasts
• Develop menus and items pricing in collaboration with the Sous Chef and the F&B Manager; manage food and beverage stocks and inventories
• Coordinate the kitchen, pastry and stewarding to ensure the smooth running of the service in the Restaurants; Recruit staff and necessary extras
• Regularly measure the quality of services through guest feedback and quality audits
• Participates in the development and implementation of the training plan for his/her department; as required, provide training for his/her teams
• Supervise the kitchen, pastry and stewarding staff
• Employ food safety best practices and make sure that all kitchen, pastry and stewarding staff members do the same
• Maintain a safe and healthy work environment by ensuring compliance with HACCP hygiene rules on a daily basis; ensure that food is stored in compliance with current hygiene standards
• Keep abreast of food industry new trends