Executive Chef

FOOD QUALITIY

• Responsible for the quality of all food served throughout the restaurants and banquet and ensures that the food presented to guests is consistently of high-quality standards.
• To constantly be alert on freshness, presentations and temperature of food served
• Planning, co-ordination and supervision of all menu implementations.
• Guides respective Chef in charge of the outlet in creating and developing new dishes and recipes by keeping up with the latest market trends.
• Supervises all food tasting sessions.
  

COST CONTROL

• To be profitable and cost conscious and needs to be responsible about the daily requisitioning of all perishable and non-perishable food items.
• Guides respective Chef in charge of the outlet constantly finding ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards.
• Be responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.
• Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel
• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled to minimise wastage, in line with Standard Operating Procedures.
• Demonstrates management abilities and knowledge relating to budget matters such as Labor Costs, Training Expenses, Operating Equipment and Food Cost etc.
  

HYGIENE AND SANITATION

• Ensures a professional running of his/her kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times in line HACCP and local authorities’ standards.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Ensures the grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and Singapore Food Safety Agency (SFA) standards.
• Ensures Deputy Executive Chef and Director of Food Safety conduct weekly kitchen walk-through with respective departments and ensure that the kitchen sanitation and Engineering maintenance and standards are met. Ensures all findings are solved and closed.
• Ensures that any opened kitchen concept in the hotel is well organized and presentable at any given time.
• To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food.