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Executive Chef
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Reference Number: MIE3622

Job Title:

Executive Chef


As a Executive Chef, you are responsible for managing all aspects of the kitchen to deliver an excellent Guest and Member experience. A Head Chef would also be required to ensure that all operational, quality, and administrative functions are carried out properly.

Job Duties:

Manage all aspects of the kitchen including operational, quality and administrative functions Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner Ensuring adequate resources are available according to business needs Manage the provision of food and taking action where necessary to ensure compliance with current legislation Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events Maintain good communication and work relationships in all hotel areas Ensure that staffing levels are maintained to cover business demands Ensure monthly communication meetings are conducted and post-meeting minutes generated Manage staff performance issues in compliance with company policies and procedures Recruit, manage, train and develop the kitchen team

Background Requirements:

Experience managing a kitchen and developing staff Experience managing food costs Excellent leadership, interpersonal and communication skills Accountable and resilient Committed to delivering a high level of customer service Ability to work under pressure Intermediate food hygiene qualification Flexibility to respond to a range of different work situations

Related Skills:

Proven track record of success in all previous positions held

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