Head Chef/Executive Chef

Job Description

• Effective and efficient kitchen management, budgeting, and reporting

• Ensuring all menu items are prepared to recipe standards and consistency is maintained

• Standardizing recipes, developing and maintaining all kitchen specifications and procedures

• Creating, innovating, and introducing new menu ideas

• Liaising with the purchasing, marketing, and corporate teams

• Vendor development and equipment sourcing• Maintaining kitchen specifications

• Liaising with marketing, purchasing, and project teams regarding new openings and current operations

• Efficiently allocating resources and effectively executing cost control processes

• Ensuring high quality and high consistency of food and safety standards

Skills

• Energetic and flexible.

• Willing to learn and develop.

• Demonstrate team-building experience and lead by example

• 3+ years as a team leader in a 5 stars restaurant/hotel.

• Proven experience in working with international cold foods and salads

• Diploma from Hotel or catering facility

• Working knowledge of the Health and Safety Act

• Food Hygiene certificate