Executive Chef

▪ Ensure all work is carried out as per the contract and client’s specifications.
▪ Manage the preparation, presentation, and service of all meals in a professional manner, providing nutritious,
delicious, and well-presented meals within budgetary constraints and maintaining quality and standard as
per the specification of services and objectives given by the management.
▪ Demonstrate excellence in all areas of preparation, presentation, and service.
▪ Liaise with line manager to discuss day-to-day operational requirements, achievements and
improvements and take necessary action accordingly.
▪ Assist the Site Manager for adequate staff coverage by preparing and assigning duties and working hours
to those under their supervision. Ensure compliance with the work schedule.
▪ Give guidance, support and instructions to Chefs, Cooks, Assistant Cooks and Kitchen General Assistants.
▪ Develop recipes and prepare menus in consultation with the Site Manager b a s e d o n t h e scope of
contract, client’s feedback, and cost requirements.
▪ Prepare daily requisition based on the forecasted man-days, menu, and available items in the store. Send
requisition to the Site/Project Manager for approval.
▪ Control & monitor the incoming supplies from stores for quality, quantity, damage, and spoilage.
▪ Oversee proper handling, packaging, and storage of foodstuffs and ensure the stock rotation procedures
are maintained.
▪ Ensure that the food is prepared as per the planned menu and in line with instructions/feedback received
from Site Manager.
▪ Control and supervise preparation of meals under approved methods and conditions (this includes taste,
appearance, and general acceptability to ensure a high level of customer satisfaction).
▪ Ensure smooth and timely supply of prepared/cooked food to all concerned units.
▪ Strictly control wastage and ensure compliance with cost control measures and techniques without
compromising the quality