Executive Chef

SUMMARY:
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POSITION INFO:

Job Overview:

As a Resort Executive Chef, you hold a senior leadership position in the culinary team of a resort, overseeing all aspects of food preparation, menu planning, kitchen operations, and culinary experiences for guests.

Responsibilities:

• Menu Development: Create innovative and appealing menus that align with the culinary vision and concept of the establishment.
  Stay abreast of industry trends, ensuring the menu remains current and competitive.
• Kitchen Management: Lead and manage the kitchen staff, including chefs, cooks, and kitchen assistants. Organize and supervise food preparation, ensuring quality and consistency.
• Food Quality and Presentation: Maintain high standards of food quality, taste, and presentation. Conduct regular quality checks to ensure consistency and adherence to recipes.
• Cost Control: Manage food costs through efficient menu planning, inventory control, and waste reduction. Collaborate with the management team to set and achieve budgetary targets.
• Staff Training and Development: Train, mentor, and develop kitchen staff to enhance their skills and performance.
  Foster a positive and collaborative work environment within the kitchen.
• Health and Safety Compliance: Ensure compliance with all health and safety regulations and sanitation standards. Conduct regular inspections to maintain a clean and safe working environment.
• Supplier Relations: Establish and maintain relationships with food suppliers and vendors. Source high-quality ingredients at competitive prices.
• Creativity and Innovation: Bring creativity and innovation to the kitchen, introducing new dishes and culinary techniques. Stay informed about culinary trends and incorporate them into the menu when appropriate.
• Customer Satisfaction: Collaborate with the front-of-house staff to ensure a seamless and enjoyable dining experience for guests. Address customer feedback and strive for continuous improvement.
• Event Planning and Catering: Contribute to the planning and execution of special events, private functions, and catering services.
• Adherence to Regulations: Ensure compliance with food safety regulations, licensing requirements, and other relevant industry standards.
• Inventory Management: Oversee the management of kitchen inventory, including ordering, receiving, and storage of food supplies.

Theoretical Experience

•  A minimum of 4 years running a kitchen as an executive chef in a 4-start environment.
• Proven Track record in kitchens, food development and people management experience
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Culinary science or related certificate
• Keep up with cooking trends and best practices worldwide
• Ability to spot and resolve problems efficiently.
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Guest oriented and service minded
• Culinary school diploma or degree in Food service management, related field

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