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Executive Chef

Hotel and Banqueting Kitchen. Examples of duties & responsibilities: To ensure that budgeted Food Cost targets are achieved as per budget and that operational costs are kept to a minimum. To ensure that all stocks are ordered to the correct quantities, quality and price. To ensure that all stocks are being kept securely and under the correct conditions to minimize wastage/loss. Continuously improving and maintaining operational standards. Continuously elevate the food experience in Hotel restaurant and Conferencing while keeping in line with the brand’s food philosophy. Creating seasonal menus that are competitive in quality, quantity and value for money Efficient portion control through ensuring that all chefs are trained accordingly and following recipes Ensuring that all stock takes are done timeously and efficiently. Skills, experience & educational requirements: At least 5 years’ experience in an Executive Chef capacity. Degree/Diploma in Culinary Arts/ Chef/ Business Management. Willingness to lead, take charge, and offer opinions and direction. Able to work under pressure in a fast-paced environment, with the flexibility to adapt to shifting dynamics. Strong interpersonal and communication skills with a hands-on management approach. Technology proficient with excellent time management and admin skills.

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