Executive Chef

About the role

The Executive Chef ensures that all food is prepared according to standard recipe cards while maintaining portion control and minimising waste, and keeps food stock levels sufficient. The role covers food safety, menu creation, kitchen organisation, staff meals and team leadership.

Key responsibilities

• Prepare food hygienically and safely, following standard recipes and portion controls, and keep stock levels adequate and of good quality
• Check that incoming food meets quality standards and is stored and rotated correctly; keep equipment safe, clean and maintained
• Create and implement new items and menus, and design ongoing food concepts
• Run quality control inspections of preparation and cooking, and inspect plate presentation
• Ensure staff meals are of a high standard and the staff canteen stays clean and tidy
• Plan and run Food and Beverage promotions, prepare monthly outlook/forecast reports and attend meetings as required
• Liaise with the Maintenance Department to plan kitchen equipment maintenance
• Recruit new associates, conduct development and performance reviews, and run training systems
• Prepare work and annual leave schedules within budget and legal guidelines, and ensure compliance with health and safety and food safety legislation

Required profile

• Bachelor's degree preferred; minimum Diploma in Culinary
• Minimum 6 to 8 years of experience in the kitchen department
• HACCP certification and First Aid / CPR certification
• Driving licence (preferable)