EXECUTIVE CHEF

Your tasks

1. Kitchen Operations Management

1. Oversee and manage the overall kitchen operations to ensure efficient food preparation, cooking, production, and service delivery in accordance with the company's operational standards.
2. Plan, organise, and supervise daily kitchen activities to ensure food is prepared and served on time while maintaining consistent quality and presentation.
3. Establish, implement, and review standard operating procedures (SOPs) for food preparation, cooking methods, food storage, kitchen workflow, and service operations.
4. Coordinate kitchen operations with the service team and management to ensure smooth communication and efficient food service during peak periods and special events.
5. Monitor kitchen productivity, identify operational issues, and implement improvements to enhance efficiency and maintain service standards.

2. Menu Planning and Development

1. Develop, design, and revise menus based on customer preferences, market trends, seasonal ingredients, business requirements, and the company's food concepts.
2. Create new dishes and recipes, standardise cooking methods, and establish portion sizes, presentation guidelines, and ingredient specifications.
3. Conduct food testing and tasting sessions to evaluate flavour, texture, appearance, and consistency before introducing new menu items.
4. Calculate recipe costs and selling prices to ensure menu items meet the company's food cost targets and profitability objectives.
5. Review menu performance, sales data, and customer feedback to identify popular dishes and recommend changes to improve sales and customer satisfaction.
6. Coordinate with management and the operations team on menu launches, promotional campaigns, seasonal menus, and special dining events.

3. Food Quality and Presentation

1. Ensure all dishes are prepared according to established recipes, quality standards, portion requirements, and presentation specifications.
2. Monitor the quality, freshness, and suitability of ingredients before use and ensure that substandard or spoiled ingredients are not used.
3. Conduct regular checks on food taste, temperature, texture, appearance, and consistency before dishes are served.
4. Ensure proper food handling, preparation, cooking, cooling, reheating, and storage procedures are followed to maintain food quality and safety.
5. Establish quality control measures to minimise food preparation errors, customer complaints, inconsistent portions, and product wastage.

4. Staff Management and Supervision

1. Lead, supervise, and coordinate the kitchen team, including Sous Chefs, Chef de Parties, Demi Chefs, Commis Chefs, and kitchen assistants.
2. Prepare kitchen staff duty rosters, allocate workstations, assign responsibilities, and arrange manpower according to business volume and operational requirements.
3. Recruit, train, coach, and evaluate kitchen employees to improve culinary skills, productivity, teamwork, and adherence to company standards.
4. Conduct staff briefings to communicate daily menus, food preparation requirements, hygiene procedures, operational priorities, and service expectations.
5. Monitor staff attendance, work performance, discipline, and compliance with workplace policies.
6. Identify training needs and provide guidance on cooking techniques, food presentation, equipment handling, hygiene practices, and kitchen safety.
7. Foster a professional working environment and resolve kitchen-related issues to maintain teamwork, discipline, and operational efficiency.

5. Food Cost Control and Budget Management

1. Prepare and manage kitchen budgets, food cost forecasts, labour costs, and operating expenses in accordance with the company's financial targets.
2. Monitor food cost percentages, ingredient usage, portion sizes, and kitchen expenses to maintain profitability.
3. Establish standard recipes, portion controls, and production procedures to ensure consistent ingredient usage and prevent unnecessary costs.
4. Monitor food wastage, spoilage, overproduction, and preparation losses, and implement measures to reduce waste.
5. Review food cost reports, stock consumption, and menu profitability to identify cost-saving opportunities without compromising food quality.
6. Work with the purchasing and finance teams to monitor expenditure, control inventory costs, and improve overall kitchen financial performance.

6. Purchasing, Inventory and Supplier Management

1. Plan ingredient requirements according to menus, reservations, sales forecasts, catering orders, and expected business volume.
2. Oversee food purchasing and coordinate with suppliers to ensure ingredients meet the required quality, freshness, quantity, and delivery schedules.
3. Evaluate suppliers based on product quality, pricing, reliability, and compliance with food safety requirements.
4. Monitor stock levels, conduct regular inventory checks, and maintain accurate records of food supplies and kitchen materials.
5. Ensure proper stock rotation using the first-in, first-out (FIFO) or first-expired, first-out (FEFO) method, where applicable.
6. Check incoming deliveries for quality, quantity, freshness, temperature, packaging condition, and compliance with purchase specifications.
7. Implement proper storage procedures for dry goods, chilled products, frozen items, and other perishable ingredients.

7. Food Safety, Hygiene and Regulatory Compliance

1. Ensure the kitchen complies with applicable food safety legislation, hygiene requirements, workplace safety standards, and company policies.
2. Establish and monitor food hygiene procedures covering personal hygiene, handwashing, sanitisation, cross-contamination prevention, and safe food handling.
3. Ensure food is stored at appropriate temperatures and that temperature monitoring records are maintained where required.
4. Conduct regular inspections of kitchen workstations, food storage areas, refrigeration units, cooking equipment, and cleaning facilities.
5. Ensure kitchen staff follow proper cleaning and sanitisation schedules for equipment, utensils, floors, surfaces, and food preparation areas.
6. Maintain relevant records, including food temperature logs, cleaning schedules, stock records, and other food safety documentation as required.
7. Identify potential food safety risks, take corrective action, and coordinate necessary follow-up measures to maintain a safe kitchen environment.

8. Equipment and Facility Management

1. Ensure all kitchen equipment, appliances, utensils, and facilities are operated safely and maintained in good working condition.
2. Arrange routine cleaning, preventive maintenance, servicing, and repairs of kitchen equipment to minimise breakdowns and operational disruptions.
3. Report equipment defects, facility issues, and safety hazards promptly to the relevant department or management.
4. Ensure kitchen layouts, workstations, and equipment arrangements support efficient workflow, safe movement, and productivity.

9. Events, Catering and Special Functions

1. Plan and supervise food production for banquets, private functions, corporate events, catering orders, and other special occasions.
2. Coordinate menus, ingredient quantities, manpower, preparation schedules, and food delivery arrangements according to event requirements.
3. Ensure food quality, presentation, portion sizes, and service timing meet the agreed specifications for each event.
4. Work closely with the sales, operations, and service teams to accommodate customer requirements and special dietary requests where feasible.
5. Monitor event food costs, production efficiency, and customer feedback to improve future catering and function operations.

10. Business Development and Continuous Improvement

1. Collaborate with management and the business development team to develop new food concepts, expand menu offerings, and identify potential revenue opportunities.
2. Research culinary trends, customer preferences, competitor offerings, and new ingredients to maintain the company's competitiveness.
3. Recommend new products, signature dishes, set menus, seasonal promotions, and catering packages to increase sales and customer retention.
4. Support promotional activities, menu photography, food presentations, tastings, and product launches when required.
5. Analyse kitchen performance, food sales, customer feedback, and operational reports to identify areas for improvement.
6. Recommend practical solutions to improve kitchen productivity, food quality, cost efficiency, and overall customer experience.

11. Reporting and Coordination

1. Prepare regular reports on food costs, inventory, wastage, kitchen expenses, staffing, menu performance, and operational issues for management review.
2. Coordinate with the Operations Manager, purchasing team, finance department, service team, and other relevant departments to ensure business objectives are achieved.
3. Report significant operational problems, food safety concerns, equipment failures, and staffing issues to management and recommend corrective actions.
4. Perform other related duties as assigned by management to support the company's culinary operations and business objectives.