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Job Description
- You are fully responsible for developing the reputation of the restaurant through the production of excellent quality food, and the development of a high quality kitchen brigade.
- An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards .
- Lead of the kitchen group and ensure ongoing development of Team Members .
- Identify an effective approach to succession planning .
- Create menus that meet and exceed customers'' needs and conform to brand standards .
- Ensure the consistent production of high quality food .
- Develop positive customer relations through proactive interaction with Guests Team Members, contractors, and suppliers .
- Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members .
- Ensuring adequate resources are available according to business needs .
- Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation .
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets .
- Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events .
- Maintain good communication and work relationships in all branches .
- Ensure that staffing levels are maintained to cover business demands .
- Ensure monthly communication meetings are conducted and post-meeting minutes generated .
- Manage staff performance issues in compliance with company policies and procedures.
- Recruit, manage, train and develop the kitchen team.
- Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner.
- Ensure food wastage program is adhered to so that margins are on target
Job Requirements
- Ability to work under pressure.
- Attention to details
- Good personal skills .
- Time management .
- Flexibility and reliability.
