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Executive Chef

JOB ROLE


Assist in leading & managing all culinary activities within the F&B Kitchen unit, ensuring compliance with set standards in quality, hygiene, productivity & guest satisfaction. Promote cross-sectional effective communication with positive team spirit. Lead product improvement initiatives for smooth facility operation.


JOB RESPONSIBILITIES


  • Ensure food produced is of sufficient quality & quantity to deliver customer satisfaction as judged by meal tasting panels & statistical analysis of customer feedback
  • Ensure KPI targets on food cost percentage are achieved & waste management is controlled throughout the product life cycle
  • Monitor the work processes of direct & indirect reports ensuring maximum productivity & coordination of production across the kitchen.
  • Liaise with the EHS department to ensure levels of food hygiene in the kitchen area at least met or exceed regulatory & customer requirements
  • Ensure that the resources of the kitchen are utilized in a way that supports the development of the kitchen facility to achieve any additional revenue streams
  • Promote on-the-job training & coaching of all subordinates with a focus on the improvement of relevant culinary skills to enhance customer satisfaction levels
  • Coordinate with relevant departments & kitchen section to ensure effective communication & support of logistical structure in delivery of end product
  • Participate in culinary workshops & presentations to existing & potential customers
  • Assist the production director to manage productivity to meet growth in line with budget KPI targets
  • Ensure KPI targets on food cost percentage are achieved & waste management is controlled throughout the product life cycle
  • Assist the culinary excellent & development team to maintain accurate recipe data to allow precise costing calculations & ensure approved recipes are followed throughout the kitchen


JOB REQUIREMENTS


  • Detailed orientated with good English communication skills and ability to coach & train staff in culinary arts
  • Consistently aware of the latest trends in the culinary world & new kitchen technologies
  • Formal catering certificate from recognized international institutes
  • Minimum 05 years of international experience in 5-star hotels and/or luxury resort establishments.
  • Ability to decide within the high-stress environment 

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