Group Executive Chef

***SCOPE:



We are looking for an organized and experienced Group Executive Chef (GEC) to join the Group. Candidates must possess excellent culinary and organization skills, and an ability to make things happen. The Group is a growing business and the GEC's role is to increase the professionalism and operations of the business to award winning standards, in order to exceed the expectations and needs of customers.



***THE ROLE: Main responsibilities include, but are not limited to



*** General:

• Working with the Executive Chef of each location (Exc Chef) on daily basis to manage the operations of the kitchen to achieve optimum departmental profit, high level of food production, presentation and sanitation

• Supporting and working with Exc Chef to update recipes and menus to reflect the culture and style of each restaurant

• Work with Exc Chef and management to plan events and special menus

• Work with marketing for food presentation photos and event promotions in timely manner - embrace digital

• Keep each business up to date with product knowledge including ingredients, equipment, suppliers, markets and current trends in order to maintain a competitive advantage

• Develop training materials in accordance with The Deck Group guidelines and implement training for kitchen employees and F&B employees to ensure best service

• Monitor guest satisfaction

• Attend meetings and briefings as required with operational staff and management

• Review and update relevant sections of standard operation procedures (SOPs)

• Ensure Food Bible is up to date

• Make recommendations to Management for modernization of equipment, service methods and operations.



***Finance:

• Strong financial management including costings, sales, purchasing, stock control

• Able to analyse financial results and report to owners

• Able to prepare annual operations budget as part of business plan

• Set budgets and accurate forecasts to increase sales and minimize costs, and

deliver profitable results as planned and on time

• Review and negotiate F&B contracts where required and manage the terms for profitability

• Manage and update POS system.



***HR & Training:

• Maintain a strong working relationship with all teams and provide training and coaching to enthuse and motivate the teams, as well as training for new employees

• Work closely with HR to recruit, develop, manage and motivate employees. Conduct regular performance reviews and set objectives.



***Accountability:

• Monthly meetings with the Owners to fully report on the operations of the businesses, and financial results

• Keep Owners promptly and fully informed of all issues, any problems as well as positive events, and take prompt corrective action where necessary or suggest alternative courses of action

• Complete job responsibilities and objectives in a timely and effective manner and in accordance with The Deck Group policies and procedures

• Maintain a favorable working relationship with all Exc Chefs and employees to foster and promote a cooperative and harmonious team - employee morale, Productivity, efficiency and team work are vital

• At all times provides a favorable image of The Deck Group to promote its "We Care - everything is possible" philosophy

• Perform other duties and responsibilities as required or requested.



***Working Conditions:

• Working hours are flexible and would include 6 days, late nights and weekends, and public holidays depending on the businesses requirements

• Executive Chef Uniform is provided.