EXECUTIVE CHEF – JAO RESERVE

VACANCY 

JOB PURPOSE

The Executive Chef is responsible for oversight of all culinary operations and for ensuring guests enjoy a quality culinary experience in line with the company’s objectives. This includes menu development, budgeting and cost control, staff performance and development, staff training and procurement. The Executive Chef has ultimate responsibility for ensuring quality standards, food hygiene and safety standards are met consistently. They are responsible for ensuring kitchens comply with the relevant regulations.

KEY DUTIES & RESPONSIBILITIES

MENU PLANNING & DEVELOPMENT

• Develop, design and create quality menus taking consideration of seasonal variations, developing industry trends, dietary needs and guest feedback.

• Prepare menu costings for all dishes and food items to support budgetary control and continually update costing and pricing models. Continuously evaluate all menu items to ensure they are in line with budget and guest preferences, implementing changes as required for improving quality.

• Design and implement plating and portion standards for menus and provide training to kitchen staff.

• Assess the feasibility and profitability of new food ideas regarding quality control checks.

• Develop and test new menus for special events at the hotel.

STANDARDS & POLICY DEVELOPMENT

• Maintain and enforce food safety and hygiene procedures across kitchen and ensure consistent adherence.

• Make sure compliance with all required hygiene is practiced and maintained to meet health and safety regulations, including HACCP standards. Responsible for the development and implementation of standard operating procedures and policies.

• Implement and monitor internal controls, compliance to policies and standard operating procedures.

• Responsible for ensuring kitchen equipment and facilities are maintained and repaired as required.

• Implement comprehensive maintenance programs for kitchen equipment and safeguarding all kitchen assets.

INVENTORY

• Monitor inventory levels and minimum holding quantity requirements for kitchen in conjunction with Head Chefs.

• Undertake periodic inventory inspections to assess compliance to storage and minimum holding requirements.

• Review and approve stock write-offs.

COST CONTROL

• Maintain and control food and Labour costs across the kitchens to ensure they are in line with budget.

• Prepare annual operating and capital expenditure budgets, monitor spend on a continual basis, communicate variances as required and take necessary preventative and corrective action to manage cost overruns.

• Ensure that wastage and pilferage is kept to a minimum and that kitchens are operating in an efficient manner to avoid wastage.

• Provide training and direction to Head Chefs on cost control measures.

STAFF MANAGEMENT

• Manage kitchen staffing requirements across the kitchen. This includes recruitment of all kitchen staff.

• Provide leadership and guidance to all chefs to support and enable them to meet their set objectives.

• Undertake performance management of staff in accordance with company policy and processes.

• Provide continual feedback to staff on performance to encourage and motivate staff to carry out their tasks diligently and to the highest standards.

• Induct new staff in accordance with the company induction policy.

QUALIFICATIONS AND EXPERIENCE

• Recognized Diploma / Degree / Certificate (or equivalent)

• Minimum of 5-8 years of experience in a similar position preferably with international experience.

• Experience in luxury and high-end properties would be highly preferable.

• Extensive knowledge of kitchen operations in high end / luxury establishments.

• Extensive food and beverage knowledge.

SKILLS & COMPETENCIES

• Good working knowledge of Microsoft Productivity Tools (Outlook, Word, Excel and Planner).

• Strong organizational, time management and budgeting skills.

• Excellent leadership and planning skills.

• Strong training and mentoring abilities.

• Excellent verbal and written communication skills.

• Creativity and attention to detail.