Job Summary
The position of Executive Chef consists of being responsible for the production of all food needed for Restaurant, the food costs for Restaurant, and the supervision of personnel in the department.
Minimum Qualification:Diploma
Experience Level:Mid level
Experience Length:3 years
Job Description
TASKS
• Ensuring proper sanitation practices are followed
• Ensuring smooth Restaurant operation by coordinating with other related departments.
• Controlling food costs by maintaining accurate records of all food ingredients used in the Restaurant.
• Evaluating guest complains and compliments and implementing diagnosis
• Sustaining profit targets by ensuring zero wastage, breakages, and theft and guest dissatisfaction.
• Creating new menus and seeing to their proper implementation.
• Dealing with other cooks, on a one on one basis, instructing and guiding them in their jobs.
• Direct supervision of the day to day activities in the kitchen.
• Ensuring preparation, plating and presentation standards are maintained.
• Orienting new employees to the department and providing training on job responsibilities.
• Assigning work to the kitchen staff
QUALIFICATIONS AND REQUIREMENTS
• At least a Diploma in Hotel Management or related field from a recognized institution.
• Minimum 3 Years working experience as a Chef.
COMPETENCIES
• Dependability-Job requires being reliable, responsible, and dependable and fulfilling obligations.
• Stress tolerance-Job requires accepting criticism and dealing calmly and effectively with high stress situations.
• Leadership-Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
• Attention to detail-Job requires being careful about detail and thorough in completing work tasks.
TASKS
• Ensuring proper sanitation practices are followed
• Ensuring smooth Restaurant operation by coordinating with other related departments.
• Controlling food costs by maintaining accurate records of all food ingredients used in the Restaurant.
• Evaluating guest complains and compliments and implementing diagnosis
• Sustaining profit targets by ensuring zero wastage, breakages, and theft and guest dissatisfaction.
• Creating new menus and seeing to their proper implementation.
• Dealing with other cooks, on a one on one basis, instructing and guiding them in their jobs.
• Direct supervision of the day to day activities in the kitchen.
• Ensuring preparation, plating and presentation standards are maintained.
• Orienting new employees to the department and providing training on job responsibilities.
• Assigning work to the kitchen staff
QUALIFICATIONS AND REQUIREMENTS
• At least a Diploma in Hotel Management or related field from a recognized institution.
• Minimum 3 Years working experience as a Chef.
COMPETENCIES
• Dependability-Job requires being reliable, responsible, and dependable and fulfilling obligations.
• Stress tolerance-Job requires accepting criticism and dealing calmly and effectively with high stress situations.
• Leadership-Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
• Attention to detail-Job requires being careful about detail and thorough in completing work tasks.
