The Executive Chef effectively manages and runs the kitchen team guiding staff members and controlling food costs and portion sizes with the objective of achieving the highest standard of food production taste and quality.
Key Responsibilities Planning and Implementation: Work with the General Manager of Hospitality to identify and establish medium- to short-term strategic priorities and targets in line with QC Enterprises policies and guidelines and ensure their successful execution. Implement initiatives that enable maximum output and fully contribute to the delivery of department goals. Execute policies and procedures review to identify areas of improvement within own function and recommend changes leading to best-practice operations. Plan and implement menu changes in consultation with the Hospitality team. Work with the kitchen team to develop menus and offers that reflect customer demand and expectations. Recommend and promote new menu ideas and special food events special days. Instruct cooks and other workers in the preparation cooking garnishing and presentation of food. Inspect supplies equipment and work areas to ensure conformance to established standards. Ensure food quality and quantity control through proper food rotation to eliminate any waste. Undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed upon policies. Operational Management and Administrative Activities: Control food costs by developing recipes with identified priced ingredients within budget. Record and maintain accurate pricing data for all commodities on the unit stock sheets. Ensure that kitchen control procedures for food production portion control and stock management are fully implemented. Supervise and approve all inventory purchases in addition to keeping track and a record of all expenditures to maintain allocated budgets. Build working relationships with external food and beverage suppliers with the objective of cost control. Attend conferences meetings and seminars to remain abreast of industry trends and latest developments. Motivate staff and empower direct reports by providing the necessary tools and support required to meet goals. Establish clear directions prioritize tasks assign and delegate responsibility monitor individual performance provide regular feedback and take prompt action where necessary. Build opportunities for staff members to suggest participate in and contribute to improvement innovation and knowledge-sharing initiatives. Provide guidance and ensure staff members comply with QC policies processes practices and systems. RequirementsA degree in hospitality/humanities or other relevant subject area. Proven experience as an Executive Chef or similar role in a high-volume culinary establishment. A minimum of 6 years relevant experience as a Head Chef. Well-developed computing skills, including the understanding of relevant IT products and software (Microsoft Word, Excel, Power Point, and ERP). #J-18808-Ljbffr
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