Executive Chef
Job summary
To oversee the overall operation, coordination, and supervision of food preparation in compliance with the established policies and procedures of the hotel. The Executive Chef is responsible for maintaining cost and quality standards to ensure optimum guest satisfaction and maximize profitability within the Food & Beverage Department.
Job descriptions & requirements
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Oversee all food preparation across all kitchen outlets.
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Plan, update, and revise menus for daily operations and special functions.
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Develop and create new recipes.
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Maintain food costs within approved budgets.
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Prepare standardized recipes for newly created menus.
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Participate in recruitment and selection of kitchen staff.
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Ensure high standards of food production and presentation.
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Ensure hygiene and sanitation standards are maintained in all kitchen outlets.
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Conduct annual performance appraisals for subordinate staff.
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Train, coach, and develop kitchen employees.
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Maintain effective administrative operations within the Chef’s office.
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Control food requisitions and market lists.
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Order, receive, and inspect food supplies from stores.
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Supervise proper storage and handling of food items.
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Plan and communicate daily specials, house specials, and seasonal items.
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Ensure buffet food displays are properly described and presented.
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Monitor food utilization and minimize wastage.
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Inspect prepared food and provide guidance for improvement where necessary.
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Test and evaluate new food products and ingredients.
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Monitor staff food preparation, quality, and portion control.
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Receive and coordinate food orders from restaurants, room service, and other outlets.
INSPIRED DESTINATION
MEDINA PALMS LIMITED PO BOX 18 -80202 WATAMU KENYA
Phone + 254 718 152999 hr@medinapalms.com
www.medinapalms.com
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Supervise food dispatch from kitchen stations to service staff.
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Ensure proper storage and breakdown procedures after service.
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Communicate guest complaints, operational mistakes, and improvement areas to kitchen staff.
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Prepare attendance records, staff schedules, and leave plans for kitchen employees.
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Conduct daily staff briefings.
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Attend weekly management meetings.
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Inspect all kitchen stations, refrigerators, and equipment regularly.
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Monitor spoilage and ensure proper utilization of reusable items.
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Ensure personal hygiene, grooming, and complete uniforms for all kitchen staff.
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Monitor cleanliness of kitchen equipment.
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Perform any other duties assigned by the General Manager.
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