Executive Chef

• Oversee all food preparation across all kitchen outlets.

• Plan, update, and revise menus for daily operations and special functions.

• Develop and create new recipes.

• Maintain food costs within approved budgets.

• Prepare standardized recipes for newly created menus.

• Participate in recruitment and selection of kitchen staff.

• Ensure high standards of food production and presentation.

• Ensure hygiene and sanitation standards are maintained in all kitchen outlets.

• Conduct annual performance appraisals for subordinate staff.

• Train, coach, and develop kitchen employees.

• Maintain effective administrative operations within the Chef’s office.

• Control food requisitions and market lists.

• Order, receive, and inspect food supplies from stores.

• Supervise proper storage and handling of food items.

• Plan and communicate daily specials, house specials, and seasonal items.

• Ensure buffet food displays are properly described and presented.

• Monitor food utilization and minimize wastage.

• Inspect prepared food and provide guidance for improvement where necessary.

• Test and evaluate new food products and ingredients.

• Monitor staff food preparation, quality, and portion control.

• Receive and coordinate food orders from restaurants, room service, and other outlets.

• Supervise food dispatch from kitchen stations to service staff.

• Ensure proper storage and breakdown procedures after service.

• Communicate guest complaints, operational mistakes, and improvement areas to kitchen staff.

• Prepare attendance records, staff schedules, and leave plans for kitchen employees.

• Conduct daily staff briefings.

• Attend weekly management meetings.

• Inspect all kitchen stations, refrigerators, and equipment regularly.

• Monitor spoilage and ensure proper utilization of reusable items.

• Ensure personal hygiene, grooming, and complete uniforms for all kitchen staff.

• Monitor cleanliness of kitchen equipment.

• Perform any other duties assigned by the General Manager.