Executive Chef

Executive Chef

Have at least 8 years of experience in the position, preferably in the hotel industry.

To train, guide, and evaluate the performance of kitchen personnel, and assign staff to various kitchen sub-sections according to their skills.

To review menus, analyze recipes, determine food, labor, and overhead costs, and set menu item prices.

To monitor all costs and recommend and/or implement measures to control them in accordance with the annual budget.

To instill cleanliness, safety, and sanitation practices among all staff.

To ensure that the department’s operational budget is maintained and that all costs are strictly controlled.

To support the training function in the role of a coach by reinforcing departmental standards and facilitating staff progress in achieving these standards.

To ensure that the quality of food and service is maintained in accordance with ISO standards.

To manage inve...