Executive Chef

Key Responsibilities : Oversee Kitchen Operations : Manage and supervise kitchen staff, ensuring high standards of conduct, uniform, and appearance.Hire, train, and coach kitchen staff to enhance performance and efficiency.Conduct on-the-job training and identify training needs for continuous development.Menu Development : Create and modify menus to meet quality standards and customer satisfaction.Plan and direct food preparation and culinary activities.Cost and Budget Management : Estimate food and labor costs efficiently.Control stock levels meticulously and submit monthly stock sheets to the accounting department.Perform monthly stock takes and report on variances.Budget for the financial year and ensure adherence to the current budget.Quality Control and Compliance : Maintain high standards of cleanliness, hygiene, and food safety practices.Ensure that all dishes meet the establishments quality standards.Staff Management and Development : Prepare staff rosters to ensure adequate coverage in all kitchen areas based on occupancy.Handle staff matters related to misconduct or incapacity promptly, ensuring appropriate disciplinary action if necessary.Assist in personnel-related issues and uphold the company's value system.Core Competencies : Culinary Expertise : In-depth knowledge of all kitchen sections and ability to produce high-quality dishes.Leadership : Strong leadership skills to manage, inspire, and develop kitchen staff.Time Management : Ability to manage multiple tasks efficiently in a fast-paced environment.Attention to Detail : Commitment to maintaining high standards of quality and cleanlinessmunication Skills : Excellent oral communication skills for effective coordination within the team.Organizational Skills : Ability to manage kitchen operations, stock, and budgets systematically.Hygiene and Safety : Understanding of food hygiene practices and health and safety regulations.