Executive Chef

Job Summary

• Candidate must be able to read and writethis isuseful because the role involves recipes, requisitions, inventory records, menus, reports, costing, and kitchen documentation.
• A strong candidate should ideally demonstrate excellent culinary skills, leadership ability, menu development, food-cost control, staff management, hygiene knowledge, creativity, and the ability to maintain consistent food quality under pressure.

Role

• The Executive Chef is the head of the hotel's kitchen and is responsible for the overall management of food production, kitchen operations, food quality, staff performance, hygiene, cost control, and guest satisfaction.

Key Roles and Responsibilities
Kitchen Operations:

• Manage and supervise all kitchen operations.
• Ensure timely and efficient preparation of meals.
• Coordinate activities across all kitchen sections.

Menu Planning & Development:

• Create and update menus for restaurants, banquets, room service, and special events.
• Develop attractive, profitable, and consistent food offerings.
• Introduce new dishes and improve existing recipes.

Food Quality & Presentation:

• Maintain high standards of food taste, quality, portioning, and presentation.
• Ensure consistency in food preparation and service.
• Personally inspect meals before service when necessary.

Kitchen Staff Management:

• Recruit, train, supervise, and evaluate chefs, cooks, kitchen assistants, and other kitchen staff.
• Prepare kitchen duty rosters and ensure adequate staffing.
• Maintain discipline, teamwork, and professional standards.

Food Cost & Inventory Control:

• Control food costs and minimize wastage.
• Prepare food requisitions and monitor stock usage.
• Work closely with purchasing and stores to ensure proper procurement and inventory control.
• Monitor portion sizes and recipe yields.

Hygiene & Food Safety:

• Ensure strict compliance with food hygiene and sanitation standards.
• Maintain clean and safe kitchen facilities.
• Ensure proper food storage, temperature control, and handling procedures.
• Monitor staff personal hygiene and kitchen safety practices.

Budget & Cost Management:

• Prepare and manage the kitchen budget.
• Control labour, food, and operational costs.
• Identify ways to improve profitability without compromising quality.

Banqueting & Events:

• Plan and supervise food production for conferences, weddings, parties, and other events.
• Ensure sufficient food preparation based on confirmed numbers.
• Coordinate effectively with the F&B and Events teams.

Equipment & Maintenance:

• Ensure kitchen equipment is properly used, cleaned, and maintained.
• Report faulty equipment and recommend replacements or upgrades where necessary.

Guest Satisfaction:

• Respond to guest feedback concerning food quality and service.
• Handle food-related complaints professionally.
• Ensure the kitchen consistently delivers the hotel's expected culinary standards.

Management & Reporting:

• Prepare kitchen reports, food-cost reports, wastage reports, and inventory requirements.
• Work closely with the General Manager and other HODs.
• Participate in management meetings and contribute to hotel business objectives.