1 month ago
Job Summary
POSITION: EXECUTIVE CHEF REPORTING TO: GENERAL MANAGER SUPERVISES: Sous Chef, Junior Sous Chef, Commis Chef, Stewards, Staff cook, Kitchen Coordinator ROLE STATEMENT: Planning and managing the hotel’s kitchen with regards to resources, menu, and general cleanliness to ensure a healthy food offering and quality service delivery.
- Minimum Qualification : Diploma
- Experience Level : Senior level
- Experience Length : 5 years
Job Description/Requirements
ACCOUNTABILITIES
- Initiating and implementing the department’s operating standards and procedures for the smooth running of the department
- Promote hygienic processes in food production
- Ensure the food production environment is hygienic and free from any contaminants
- Ensuring the maintenance and the delivery of quality standards that comply with the set health and safety measures for the department
Managing the staff complement so as to guarantee its smooth running and efficiency.
- Managing the staff performance and career growth
- Analyzing customer feedback reports to identify areas for correction and improvement
- Periodically reviewing the menu to meet customer expectations.
- Manage the dining reservations in respect to menu, pricing and special packages/special theme events and keep within budget
KEY PERFORMANCE INDICATORS
- Customer satisfaction
- Quality standards
- Customer feedback
- Menu introduction and engineering
KNOWLEDGE, SKILLS & EXPERIENCE
- Diploma in Hotel and Hospitality Management
- Certificate
in food production
- 5 years’ experience in the hotel industry in comparable roles
- Basic skills in fire fighting
- Basic skills in First Aid
- Knowledge in QMS and FSMS
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