Executive Chef

Food, glorious food. Every hotel menu or be it room service or a la carte is packed with flair, imagination and a splash of individuality and the same goes for the staff that create it.

Kitchen staff are passionate, hard working and eager to make food service fantastic.

As the person responsible for all kitchen produce, to co-ordinate the distribution of tasks amongst his or her teams ensuring that the work progresses as it should within the time available.

To prepare all the menus in co-operation with the Restaurant Manager and check customer satisfaction levels by exercising a presence in the restaurant at meal times.

Job description and responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labour costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with co-workers and customers

If you have any questions, please contact us.