Executive Head Chef

Job Description & Responsibilities:
1. Supervise the preparation of all food 

• Overall responsibility for the kitchen’s daily operations.
• Liaising with the relevant companies for food orders.
• Creating new dishes and menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food’s profit margins for your employer.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the kitchen.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen’s accounts and creating a work roster.
• Ensure all food is prepared as per food preparation requirements 
• Ensure meals are produced on time, and sufficient quantities are available for the various areas 
• Maintain stock levels of all kitchen supplies 
• Prepare daily pastry and bakery requirements as per the menu 
• Be available for functions as they arise to ensure that the food is prepared and served as required 

2. Oversee and supervise all kitchen staff 

• Ensure all staff are aware of their duties and what is expected of them 
• Teach new staff skills they require to perform their roles to the required standard 
• Delegate duties to kitchen staff as per the menu requirements 
• Oversee and monitor the work of kitchen staff to ensure all tasks are done as required 
• Give staff feedback on their performance to enable staff development 
• Ensure any staffing issues are resolved fairly and quickly 

3. Manage Kitchen stocks and inventory 

• Ensure wastage is minimized by careful supervision of food preparation methods 
• Ensure proper hygienic storage methods are utilized to prevent food loss 
• Ensure the security of all alcoholic and non-alcoholic drink stocks 
• Oversee the ordering and control of stock levels
• Manage timely the inventory check 

4. Ensure Kitchen staff are working safely and hygienically at all times 

• Ensure staff are aware of and follow safe work practices at all times 
• Assist other staff in the cleaning of the kitchen and concerned hygienic process as scheduled
• Ensure his/her own work station is kept clean and hygienic at all times

Candidate Requirements

 Candidate Experience     

• Hospitality company (hotel, resorts, restaurant and similar) is plus
• Passing renovation, pre-opening and strong in menu engineering

 Candidate Qualifications 

• Bachelor degree in the engineering related field
• Good English communication
• Good managerial skills and willing to teach team