Executive Chef

Roles & Responsibilities:

Position Summary:
As an Executive Chef, you will be responsible for overseeing all aspects of kitchen operations, ensuring the preparation and presentation of food items align with the hotel's food and beverage standards. You will lead a team of kitchen colleagues, supervise food production, maintain hygiene standards, control purchasing levels, and contribute to the development of menus and special event concepts.

Key Responsibilities:

1. Menu Planning and Development:
- Review the profitability and popularity of menu items based on sales figures and make necessary changes in consultation with the Director of Food & Beverage.
- Participate in drafting concept ideas and menus for special events, encouraging input from colleagues and incorporating practical suggestions.

2. Kitchen Operations Management:
- Supervise the preparation and presentation of all food items, ensuring adherence to standardized menu guidelines and quality standards.
- Monitor production standards to maintain a high level of food quality and presentation.
- Ensure cleanliness and hygiene standards are maintained in all kitchen areas, and effective staffing levels are utilized.

3. Purchasing and Budget Control:
- Control food purchasing levels and liaise with the hotel stores person.
- Maintain knowledge of purchasing procedures, control food costs, and ensure adequate stock levels.
- Co-ordinate the preparation of the departmental annual budget and work towards achieving budgetary goals.

4. Staff Training and Development:
- Organize and supervise the training of kitchen colleagues, fostering skill development in food preparation and kitchen management.
- Coach, counsel, and discipline colleagues as needed, providing constructive feedback to enhance performance.

5. Safety and Compliance:
- Ensure adherence to COSHH and HACCP guidelines and safe food handling practices.
- Maintain equipment properly and ensure all breakages and breakdowns are reported and recorded.

6. Financial Management:
- Analyze departmental costs and implement corrective measures to achieve positive business results.
- Prepare efficient work schedules to manage staffing costs in compliance with legal requirements.

7. Leadership and Collaboration:
- Demonstrate leadership abilities that support employee growth, inter-departmental teamwork, and exceptional customer service.
- Foster strong work relationships with guests and colleagues, embodying the company's vision and values.

Desired Candidate Profile

Qualifications:
- Previous experience as an Executive Chef in a Luxury Hotel (7-10 years of experience).
- Passion for culinary arts and creativity in menu development.
- Experience in managing large and busy banquet operations.
- Proven leadership ability in fostering employee growth, teamwork, and customer service excellence.
- Diploma/Degree in Culinary Arts or related discipline.
- Fluent in spoken and written English.

As an Executive Chef, you will play a pivotal role in driving culinary excellence, ensuring guest satisfaction, and maintaining high standards of kitchen operations in a dynamic and competitive environment.