JOB TITLE: Executive Chef
DEPARTMENT: Food and Beverage
REPORTING LINE: Reports to the General Manager
The Executive Chef is in charge of all other staff in the
kitchen section with the key role of supervising and training chef-de-parties,
cooks and all kitchen staff to ensure order, compliance to set standards discipline
and speedy dispensation of food orders. In addition to directing the
preparation, seasoning, baking and cooking of all foods and salads, he/she
shall plan and price menu items, order supplies, and keep records and accounts
of the kitchen.
- Champions menu costing in liaison with cost controller
- Monitors food cost and accounts for a rise or deep in the
- Assists in the development of the Kitchen budget
- Monitors and manages kitchen costs
- Participates in monthly profit and loss report reviews
- Reviews sales to identify non-moving food items to
facilitate menu review
- In liaison with the purchasing manager, carry out market
surveys for fresh and reasonably priced produce to ensure suppliers are
providing the hotel with high quality supplies at competitive prices.
- Places all the market orders for food items through the
- Inspects to ensure that what is delivered is actually what
was ordered and corresponds to the invoice and delivery note.
- In charge of food supplies quality assurance
- Ensures that food ingredients are received are properly
- Ensures that basic preparations; Deboning, Portioning,
Peeling, Cutting, etc. are properly done avoiding unnecessary wastage.
- Ensures that proper cooking methods and recipes are
- Checks to ensure that the right color, taste and texture of
food is consistently maintained.
- Ensures that food is properly served and presented.
- Ensures that hygiene standards are observed and maintained
at all times.
- Prepares a Duty Roster and leave chart for the Kitchen
- Collaborates with the Human Resource Manager to ensure that
competent employees are recruited into the kitchen
- Conducts performance management for employees in the kitchen
- Equipment Maintenance
- Takes care of all the operating equipment by ensuring they
are regularly serviced and facilitates the purchase of new ones where
- Ensures that the kitchen, stores and fridges are clean and
properly arranged at all times.
Demonstrates service attributes in accordance with industry
expectations and company standards including:
- Being attentive to Guests
- Accurately and promptly fulfilling Guests requests
- Taking appropriate action to resolve guest complaints
- Anticipating guests’ culinary needs
- Appreciating the dynamic nature of the Hotel industry and
extending these service attributes to all internal customers
- Staying abreast of new trends in the culinary world in
order to stay ahead of the competition
Health, Safety and
- Ensures proper cleaning of the kitchen department before,
during, after service.
- Should be familiar with Company Health and Safety Policies
and ensure the kitchen department promotes and complies with them
- Should be familiar with the Health and Safety measures in
the hospitality industry as a whole including first aid, fire and emergency
- Should take responsibility to rectify hazardous situations
by reporting major areas of concern to the Engineering department
- Diploma in Food Production
- Eight years’ experience, three of which must have been as a
Sous Chef and above in a 4 or 5 star establishment
- HACCP and hygiene training
- Demonstrates a high level of supervisory, training and
- Operates with a high degree of professionalism, ethics and
- Prepared to commit a great deal of time and effort in order
to succeed, often days can be stretched from 10 hours to 12 hours or more depending
on the business demands