Executive Chef

• Oversee all day to day kitchen operations and outside caterings.
• Supervise the staff of the kitchen, participates in the training and development of staffs, and provide performance appraisals and disciplinary action.
• Determine the menu changes, equipment and ingredients that are necessary, and handles special menu requests
• Manage the kitchen staffs in compliance with all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines at all times
• Manage the agreed food cost targets in line with the agreed budget.
• Record and maintain accurate pricing data for all commodities on the unit stock sheets
• Recommend and promote new menu ideas and special food events/special days within the contract and develop new dishes for the business
• To ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a kitchen environment
• Food cost controlling
• To ensure that the company food hygiene management system is in place and fully understood by all the team
• To ensure that the company control procedures in respect of food production, portion control and stock management are fully implemented
• To be an active member of the management team and support colleagues in the achievement of their KPI's