Executive Chef

Job description

Key tasks

Prime Function
 Develop food and service philosophy based around southern Indian, western, and SE Asian cuisines
 Ensure quality is maintained with a standardized product.
 Develop new menu package and ongoing customized client menus
 Maintain cost effectiveness by maintaining profitability in all areas.
 Constantly evaluate systems to facilitate improvement where possible.

Kitchen Planning

 Plan and design menus for food and beverage.
 Tastefully do pairing of wine with food.
 Monitor skill levels of staff and implement on the job training to ensure all kitchen staff are fully trained.
 Actively promote team work among kitchen staff to facilitate the achievement of kitchen objectives.

Financial Management

 Minimize food wastage at all times.
 Understand organisation departmental financial objectives.
 Oversee all functions as necessary to ensure all food is at the required standard.

Hygiene / Personal safety / Environment:
 Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
 Respects the instructions and safety guidelines for the equipment (s)he uses
 Applies the hotel's security regulations (in case of fire etc)