Executive Chef

Principle Responsibilities & Position Purpose: The Executive Chef will be responsible ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing wastage and ensure that food stock levels are sufficient. ESSENTIAL FUNCTIONS • Responsible for the hygienic and safe preparation of food within the food preparation areas. • Ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing wastage. • Ensuring that food stock levels within food preparation areas are of sufficient quantity and quality. • Ensuring that all food products received are of the required standard and quality and that they are stored and rotated correctly. • Ensuring that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule. • Maintain consistency of first-class food quality in all areas of food production. • The implementation, physical organization and preparation of new items and menus. • Be creative in the design and implementation of ongoing food concepts. • Implement quality control procedures. • Inspect method of food preparation and cooking in all areas. • Liaise with the Maintenance Department so as to check the requirements and be instrumental in planning a maintenance program for all kitchens to ensure all equipment is maintained in proper working order. • Responsible in ensuring that all staff meals are of a high standard and that the staff canteen is maintained in a clean and tidy state at all times. • Inspect plate presentation and continually review and update when necessary. • Plan and execute well-constructed Food and Beverage promotion on a scheduled basis. • Prepare monthly outlook/forecast reports. • Attend meetings as required. • Implement opportunities for quality Team Building. • Ensure that all associates comply with the grooming and uniform standards. • Conduct development and performance reviews, identifying key personnel for further development and structured career pathing. • Implement and maintain training systems to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively. • Prepare work schedules and annual leave schedules within budget, business expectations and guidelines of the appropriate industrial legislation. • Oversee the selection and appointment of new associates within the department. • Conduct regular staff meetings to keep all associates informed. • Ensure compliance with legislated health and safety requirements within the workplace, paying particular attention to Food Safety Legislation. • Comply with all standards and procedures. • Actively promote a work environment, which cares for guests and associates alike. QUALIFICATION STANDARDS EDUCATION Bachelor degree preferred Minimum Diploma in Culinary EXPERIENCE Minimum 6 to 8 years of experience within the kitchen department LICENSES OR CERTIFICATES HACCP certification First Aid / CPR certification Driving license (preferable)

Minimum 6 to 8 years of experience within the kitchen department; HACCP certification; First Aid / CPR certification; Driving license (preferable); Bachelor degree preferred; Minimum Diploma in Culinary

The Executive Chef will be responsible ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing wastage and ensure that food stock levels are sufficient. Essential functions include: hygienic and safe preparation of food; ensuring items are prepared per recipe cards with portion control; maintaining stock levels; ensuring received food products meet standards and are stored/rotated correctly; safe and correct use, cleaning and maintenance of equipment; maintaining first-class food quality; designing and implementing new items and menus; creative development of ongoing food concepts; implementing quality control procedures; inspecting methods of food preparation and cooking; liaising with Maintenance to plan a maintenance program; ensuring staff meals are of high standard and staff canteen is clean; inspecting plate presentation; planning and executing Food and Beverage promotions; preparing monthly outlook/forecast reports; attending meetings; promoting team building; grooming and uniform compliance; conducting development and performance reviews; implementing training systems; preparing work and annual leave schedules; overseeing staff selection; conducting regular staff meetings; ensuring health and safety compliance, especially Food Safety; complying with all standards and procedures; promoting a guest- and associate-focused work environment.