Regional Executive Chef

Responsibilities:
• Ensure proper functioning of kitchens’ operations by conducting frequent visits/audits along with the Brand Manager and supervising the brands culinary activities along with the Executive /Kitchen Chefs.
• Coordinate with the local F&B Operations Managers and the local Executive / Kitchen Chefs to outsource / recommend the best quality ingredients, unify them and ensure their availability through the regional/local suppliers.
• Prepare the kitchen headcount and the budget related to kitchen equipment, cleaning schedule, utensils and maintenance contracts.
• Ensure, in coordination with local Kitchen Chefs, that food is properly stored, wastage is minimized and the pre set food costs are adhered to.
• Plan the yearly promotional campaigns across the brand in the region for special offers, that include Chef recommendations and specialties, in coordination with the Brand Manager.
• Ensure the proper creation and implantation of new menus through proper hand out procedures and timely communication with local F&B Operation Managers.