Executive Chef Job Description

Department:
Kitchen

Date:
September 2023

Reports To:
Chief Operating Officer/Chief Executive Officer

Purpose:
To provide the highest quality food to our customers. Efficiently manage and motivate all kitchen staff members. Innovate and develop recent products. Ensure cost control and drive profitability of the company.

Indictors of Success:
Food reviews are consistently excellent
Staff are well managed, trained well and motivated. Attrition rate is low
Cost control goals are maintained. Company is profitable and growing

Areas of Responsibility:
Food preparation:
Ensures the highest quality of product within cost constraints by supervising and participating in the preparation of food:
Control and direct the food preparation process and any other relative activities
Construct menus with current or existing culinary creations ensuring the variety and quality of the servings
Approve and “polish” dishes before they reach the customer
Plan orders of equipment or ingredients according to identified shortages




Arrange for repairs when necessary
Remedy any problems or defects
Comply with nutrition and sanitation regulations and safety standards
Supervise the proper set up and readiness of each item on menus.
Adhere to standards on food quality, recipes and preparation, and make sure employees comply with the same.
Oversees the seasonings, portions and appearance of food served. Create SOPs for the same and ensure staff are well trained.
Store unused food properly to minimise wastage, and maximise quality. Ensure staff are trained on the same.
Create SOPs for proper sanitation practices and ensure they are followed. Final checks all delivery orders to ensure product, aspect, temperature and packaging are optimal.
Ensure smooth collaboration between Central Kitchen operations and Outlet Kitchen operations.
Keep in close contact with both suppliers and Outlet Kitchens to understand their needs and dynamically improv

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🏢 Food and Hospitality Group
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