Executive Chef

• Manage the preparation, presentation and service of all meals in a professional manner, providing delicious and well presented meals within budgetary constraints and maintaining quality and standard as per the specification of services and objectives given by the management. • Demonstrate excellence in all areas of preparation, presentation and service. • Give directions and instructions to Cooks, Assistant Cooks and Kitchen Helpers. • Develop recipes and prepare menus in consultation with Location Manager considering contract, client’s feed back and cost requirements. • Prepare daily requisition for the next day kitchen supplies considering forecasted man-days, menu, stock in balance in the kitchen and available items in stores. Forward requisition for Catering Manager’s approval, before issues are made by storekeeper. • Control incoming supplies from stores for quality, quantity, damage and spoilage. • Oversee proper handling, packaging and storage of food stuffs in and ensure the stock rotation procedures are maintained. • Ensure that the food is prepared as per the planned menu and in line with instructions/feedback received from Catering Manager. • Control and supervise preparation of meals under approved methods and conditions (this includes taste, appearance and general acceptability to ensure a high level of customer satisfaction). • Ensure smooth and timely supply of prepared/cooked food to all concerned units. • Strictly control wastage and ensure compliance with cost control measures and techniques without compromising with quality. • Execute additional/special menus/orders agreed between the management and client. • Prepare ‘a la carte’ orders if required contractually or approved by the management. • Facilitate menu costing. • Directly supervise the entire kitchen staff to ensure compliance with company’s directives and procedures and ensure high level of employee motivation. • Identify staff training needs and initiate training process in coordination with superiors. Monitor and supervise on-the-job training process as per training guidelines and procedures. Ensure to maintain up to date records of on-the-job training. • Provide continuous learning and training to kitchen staff on various aspects of kitchen management.