Executive Chef

Roles and responsibilities

1. Food Preparation and Cooking:

• Cook and Prepare Meals: The chef is responsible for preparing meals according to the menu, ensuring high quality and consistency in the presentation and taste of the food.
• Recipe Development: Create, update, and test recipes to keep the menu fresh and interesting. This includes experimenting with new dishes, ingredients, and cooking techniques.
• Food Quality Control: Ensure that all food prepared in the kitchen meets the restaurant’s quality standards. This includes checking for taste, temperature, and appearance before dishes leave the kitchen.

2. Kitchen Management:

• Oversee Kitchen Staff: Manage a team of cooks, sous chefs, and kitchen assistants. Ensure all kitchen staff work efficiently and in compliance with safety and sanitation regulations.
• Staff Training: Train kitchen staff on cooking techniques, safety standards, and the proper use of kitchen equipment. Ensure all staff members understand the importance of consistency and food quality.
• Maintain Kitchen Hygiene: Ensure the kitchen is clean and meets all local health and safety regulations. This includes regular sanitation of work surfaces, utensils, and equipment.
• Manage Inventory: Keep track of ingredients and supplies, placing orders and ensuring the kitchen is adequately stocked. Minimize waste by utilizing leftover ingredients creatively and managing portion sizes.

3. Menu Creation and Planning:

• Develop Menus: Design the restaurant's menu, balancing customer preferences, seasonal ingredients, food costs, and dietary needs (e.g., vegetarian, gluten-free options).
• Adjust Menus as Needed: Modify or adjust the menu in response to customer feedback, seasonal ingredient availability, or trends in the food industry.
• Cost Control: Work within budget constraints, considering food costs, labor costs, and overall profitability when designing menu items. This may involve portion control and sourcing cost-effective ingredients without compromising quality.

4. Quality and Consistency:

• Ensure Consistent Food Quality: Oversee the preparation and cooking of each dish to maintain consistency in flavor, presentation, and portion size.
• Taste Testing: Regularly sample dishes to ensure they meet the restaurant’s standards for taste and presentation.
• Adapt to Feedback: Adjust recipes or cooking methods based on customer feedback to improve the dining experience and meet guest expectations.

5. Customer Service and Interaction:

• Customer Engagement: In some settings, the chef may interact with guests, explaining the menu, taking special requests, or responding to dietary restrictions.
• Address Complaints: Handle food-related complaints promptly, ensuring that guests are satisfied and issues are resolved professionally.
• Create a Unique Dining Experience: Aim to provide guests with a memorable dining experience by creating visually appealing dishes and offering personalized services when possible.

6. Administrative and Organizational Duties:

• Budgeting and Cost Control: Monitor and control kitchen expenses, including food and labor costs, and adjust pricing or menu items to optimize profitability.
• Health and Safety Compliance: Ensure the kitchen adheres to food safety regulations (e.g., temperature control, sanitation practices, allergen management).
• Scheduling: Create work schedules for kitchen staff, ensuring that there are enough team members to handle peak service times while controlling labor costs.
• Inventory Management: Track inventory levels and order supplies when necessary. Prevent waste by ensuring ingredients are used before they expire and by properly storing ingredients.

Desired candidate profile

With the global growth of our brands, you will be an integral part of the Resort’s success and your role goes beyond developing potential relationships where you will be responsible for ensuring the quality levels of kitchen production and presentation is always maintained at its highest level. And ensure that all mise- en place is correctly prepared prior to commencing service.Suitable candidate will be reporting directly to the Chef De Partie. He must have at least 1-2 years’ experience as a Commis Chef in an upscale luxury hospitality industry or five-star hotels. He must have strong attention to details, flexibility and must be able to work under pressure. Effective communication skill in English is a must.

• Culinary Expertise:

  • Extensive knowledge of cooking techniques, food preparation, knife skills, and ingredient pairings. A strong understanding of food safety and sanitation practices is also critical.

• Creativity and Innovation:

  • The ability to create new dishes, experiment with flavors, and present food in an aesthetically pleasing way. Creativity is key to staying relevant in the competitive culinary industry.

• Attention to Detail:

  • Precision is essential, especially when it comes to cooking temperatures, ingredient measurements, presentation, and maintaining consistency in every dish.

• Leadership and Management Skills:

  • A chef must manage a team, often in a high-pressure environment. Strong leadership skills, the ability to delegate tasks effectively, and the ability to manage conflict are essential.

• Time Management:

  • A chef must be able to work efficiently in a fast-paced environment, managing multiple tasks at once without compromising the quality of the food.