Executive Chef job description

Job brief

We are seeking a creative, professional, and detail-oriented Executive Chef to join our busy catering team! The ideal candidate will have a wealth of experience working within the food industry as a chef and have excellent knowledge of food hygiene and preparation processes, armed with outstanding leadership and delegation skills. The role's focus will be to create, develop, and showcase exciting new recipes and food combinations on the hotel’s menu for high-end dinners, events, and weddings and coach and manage the kitchen team to execute these dishes seamlessly. The Executive Chef will also train, hire and report on team members, productivity, and cost.

Responsibilities

• Collaborate with hotel executives to understand the demand for the kitchen for any given day, including ascertaining any special events that are due to take place.
• Oversee the kitchen operations daily to monitor performance and productivity.
• Monitor stock rotation, control, and ordering of supplies.
• Monitor the cleanliness of the kitchen and surrounding areas.
• Create and develop effective processes for food preparation and delivery.
• Create and manage the rota for all team members, ensuring adequate cover for the kitchen at all times.
• Hold regular performance reviews with team members.
• Provide reports on various aspects of the kitchen function such as productivity, profitability, budget, and cost and create effective forecasting models.
• Manage the training needs of kitchen staff, such as ensuring relevant food badges are up-to-date and renewed when required.
• Create innovative new dishes for the restraint and coach and mentor the kitchen staff to make them.
• Ensure ingredients and required consumables are available when required.
• Liaise with diners to gather feedback on their dining experience and highlight areas that can be improved on to the team, praising excellent work execution.

Requirements

• Bachelor’s Degree in Culinary Arts or equivalent
• Current Food Hygiene badge issued by the relevant state/city or council
• Thorough understanding of best practices when it comes to food hygiene, rotation
• More than two years of experience in a supervisory or management chef role
• Excellent delegation skills with the ability to prioritize the workload of yourself and others
• Excellent customer-facing skills
• Great communication abilities both written and verbal
• Able to be on call when required
• Great problem-solving abilities
• Effective negotiation and influencing abilities
• Strong reporting skills and ability to present information in an easy-to-understand format
• Adept with mentoring, training, and coaching others in a professional and patient way
• Creative by nature, always ready to research new things
• Demonstrated experience in managing and implementing processes and procedures