Executive Chef

**EXECUTIVE CHEF**

**Position summary**:

- Responsible for the consistent preparation of company cuisine of the highest quality, presentation and flavour for the Events, banquets and other food facilities, resulting in outstanding guest satisfaction.
- Additionally responsible for the smooth running of the kitchen and managing areas of profit, stock, wastage control, hygiene practices and hiring and training within the kitchen.

**Executive Chef Duties and Responsibilities**:

- Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
- Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
- Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
- Should be able to provide direction for all day-to-day operations in the kitchen.
- Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilises interpersonal and communication skills to lead, influence, and kitchen staff.
- He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
- Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Determines how food should be presented, and creates decorative food displays.
- Recognizes superior quality products, presentations and flavour.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and Catering standards.
- Purchasing of needed goods and services.
- Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
- Ensure proper grooming and hygiene standards for all kitchen staff.
- Ensures all kitchen employees maintain required food handling and sanitation certifications.
- Ensure proper purchasing, receiving and food storage standards in the kitchen.
- Maintain Quality levels of receiving, storage, production and presentation of food.
- Ensure sufficient staffing levels are scheduled to accommodate business demands.
- Follows and enforces all applicable safety procedures specified for kitchen and food servers.
- Discuss daily food cost reports with the key kitchen and CEO.
- Review weekly and monthly schedules to meet forecast and budget.
- Attend the daily morning meetings and other administrative sessions.
- Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for the kitchen.
- Able to perform additional duties as requested by the Company management as and when required.
- Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.

**Requirements**:

- Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience
- Adhere in full to the outline Parlato’s Dress Code
- Proficient in working with diverse units of kitchen equipment

**Education**:

- Able to demonstrate excellent written and verbal communication in English.
- Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.
- 3 Year Hospitality Management or equivalent Culinary university degree.